Nutrient Comparison: Wheat Bread Flour VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Wheat Bread 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 Bread Flour vs Baked Potato Skin:
- 100 grams of Wheat Bread Flour have 1.5 times more Vitamin B9 and 10 times more Vitamin E than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.5 times more Vitamin B1, 1.8 times more Vitamin B2, 3.1 times more Vitamin B3, 2 times more Vitamin B5, 16.6 times more Vitamin B6 and more Vitamin C than Wheat Bread Flour.
- 100 grams of Wheat Bread Flour have insufficient amounts of Vitamin C
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin E
- Both Wheat Bread Flour as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Wheat Bread Flour vs Baked Potato Skin:
- 100 grams of Wheat Bread Flour have 1.3 times more Manganese, 56.7 times more Selenium and 1.7 times more Zinc than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 2.3 times more Calcium, 4.5 times more Copper, 7.8 times more Iron, 1.7 times more Magnesium and 5.7 times more Potassium than Wheat Bread Flour.
- Both Wheat Bread Flour and Baked Potato Skin contain similar levels of Phosphorus per 100 grams.
- 100 grams of Wheat Bread 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 Bread Flour have 1.8 times more Energy, 4.3 times more Omega 3, 21.4 times more Omega 6, 1.6 times more Carbohydrate and 2.8 times more Protein than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 3.3 times more Fiber than Wheat Bread Flour.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6