Nutrient Comparison: Root Wasabi VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Root Wasabi versus 100 g of Baked Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Root Wasabi vs Baked Potato Skin:
- 100 grams of Root Wasabi have 3.1 times more Vitamin C than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 4.1 times more Vitamin B3, 4.2 times more Vitamin B5 and 2.2 times more Vitamin B6 than Raw Root Wasabi.
- Both Root Wasabi and Baked Potato Skin provide similar amounts of Vitamin B1, Vitamin B2 and Vitamin B9 per 100 grams.
- Both Raw Root Wasabi as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Root Wasabi vs Baked Potato Skin:
- 100 grams of Root Wasabi have 3.8 times more Calcium, 1.6 times more Magnesium and 3.3 times more Zinc than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 5.3 times more Copper, 6.8 times more Iron, 1.6 times more Manganese and 1.3 times more Phosphorus than Raw Root Wasabi.
- Both Root Wasabi and Baked Potato Skin contain similar levels of Potassium per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 g of Baked Potato Skin contain 1.8 times more Energy and 2 times more Carbohydrate than Raw Root Wasabi.
- Both Root Wasabi and Baked Potato Skin offer comparable quantities of Fiber and Protein per 100 grams.