Nutrient Comparison: Enriched Unbleached 11.5% Protein White (industrial) Wheat Flour VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Enriched Unbleached 11.5% Protein White (industrial) 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 Enriched Unbleached 11.5% Protein White (industrial) Wheat Flour vs Baked Potato Skin:
- 100 grams of Enriched Unbleached 11.5% Protein White (industrial) Wheat Flour have 6 times more Vitamin B1, 4.2 times more Vitamin B2, 1.9 times more Vitamin B3, 7.7 times more Vitamin B9 and 9.5 times more Vitamin E than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 2.1 times more Vitamin B5, 19.2 times more Vitamin B6 and more Vitamin C than Enriched Unbleached 11.5% Protein White (industrial) Wheat Flour.
- 100 grams of Enriched Unbleached 11.5% Protein White (industrial) Wheat Flour have insufficient amounts of Vitamin C
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin E
- Both Enriched Unbleached 11.5% Protein White (industrial) Wheat Flour as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin D and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Enriched Unbleached 11.5% Protein White (industrial) Wheat Flour vs Baked Potato Skin:
- 100 grams of Enriched Unbleached 11.5% Protein White (industrial) Wheat Flour have 39.3 times more Selenium and 1.7 times more Zinc than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.7 times more Calcium, 5.1 times more Copper, 1.4 times more Iron, 1.4 times more Magnesium and 4.2 times more Potassium than Enriched Unbleached 11.5% Protein White (industrial) Wheat Flour.
- Both Enriched Unbleached 11.5% Protein White (industrial) Wheat Flour and Baked Potato Skin contain similar levels of Manganese and Phosphorus per 100 grams.
- 100 grams of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Enriched Unbleached 11.5% Protein White (industrial) Wheat Flour have 1.8 times more Energy, 22.9 times more Omega 6, 1.6 times more Carbohydrate and 2.7 times more Protein than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 3.3 times more Fiber than Enriched Unbleached 11.5% Protein White (industrial) Wheat Flour.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 6
- Both Enriched Unbleached 11.5% Protein White (industrial) Wheat Flour as well as Baked Potato Skin provide inadequate amounts of Omega 3 in 100 grams.