Nutrient Comparison: Wheat Flour VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Wheat Flour 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 Wheat Flour vs Baked Potato Skin:
- 100 g of Baked Potato Skin contain 2.7 times more Vitamin B2, 2.5 times more Vitamin B3, 2 times more Vitamin B5, 14 times more Vitamin B6 and more Vitamin C than Unenriched All-purpose White Wheat Flour.
- Both Wheat Flour and Baked Potato Skin provide similar amounts of Vitamin B1 and Vitamin B9 per 100 grams.
- 100 grams of Wheat Flour have insufficient amounts of Vitamin C
- Both Unenriched All-purpose White Wheat Flour as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Wheat Flour vs Baked Potato Skin:
- 100 grams of Wheat Flour have 48.4 times more Selenium and 1.4 times more Zinc than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 2.3 times more Calcium, 5.7 times more Copper, 6 times more Iron, 2 times more Magnesium and 5.4 times more Potassium than Unenriched All-purpose White Wheat Flour.
- Both Wheat Flour and Baked Potato Skin contain similar levels of Manganese and Phosphorus per 100 grams.
- 100 grams of Wheat Flour lack sufficient amounts of Calcium
- 100 grams of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Wheat Flour have 1.8 times more Energy, 12.2 times more Omega 6, 1.7 times more Carbohydrate and 2.4 times more Protein than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 2.9 times more Fiber than Unenriched All-purpose White Wheat Flour.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 6
- Both Unenriched All-purpose White Wheat Flour as well as Baked Potato Skin provide inadequate amounts of Omega 3 in 100 grams.