Nutrient Comparison: Unenriched Bleached 15% Protein White (industrial) Wheat Flour VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Unenriched Bleached 15% 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 Unenriched Bleached 15% Protein White (industrial) Wheat Flour vs Baked Potato Skin:
- 100 grams of Unenriched Bleached 15% Protein White (industrial) Wheat Flour have 1.6 times more Vitamin B1 and 1.4 times more Vitamin B9 than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.5 times more Vitamin B2, 2.6 times more Vitamin B3, 2 times more Vitamin B5, 13.6 times more Vitamin B6 and more Vitamin C than Unenriched Bleached 15% Protein White (industrial) Wheat Flour.
- 100 grams of Unenriched Bleached 15% Protein White (industrial) Wheat Flour have insufficient amounts of Vitamin C
- Both Unenriched Bleached 15% Protein White (industrial) 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 Unenriched Bleached 15% Protein White (industrial) Wheat Flour vs Baked Potato Skin:
- 100 grams of Unenriched Bleached 15% Protein White (industrial) Wheat Flour have 1.3 times more Phosphorus, 40.1 times more Selenium and 2.4 times more Zinc than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 2 times more Calcium, 4.2 times more Copper, 5.6 times more Iron and 4.8 times more Potassium than Unenriched Bleached 15% Protein White (industrial) Wheat Flour.
- Both Unenriched Bleached 15% Protein White (industrial) Wheat Flour and Baked Potato Skin contain similar levels of Magnesium and Manganese per 100 grams.
- 100 grams of Unenriched Bleached 15% Protein White (industrial) 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 Unenriched Bleached 15% Protein White (industrial) Wheat Flour have 1.8 times more Energy, 21.7 times more Omega 6, 1.5 times more Carbohydrate and 3.6 times more Protein than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 3.3 times more Fiber than Unenriched Bleached 15% Protein White (industrial) Wheat Flour.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 6
- Both Unenriched Bleached 15% Protein White (industrial) Wheat Flour as well as Baked Potato Skin provide inadequate amounts of Omega 3 in 100 grams.