Nutrient Comparison: Hard Red Spring Wheat VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Hard Red Spring Wheat 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 Hard Red Spring Wheat vs Baked Potato Skin:
- 100 grams of Hard Red Spring Wheat have 4.1 times more Vitamin B1, 1.9 times more Vitamin B3, 2 times more Vitamin B9 and 25.3 times more Vitamin E than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.8 times more Vitamin B6 and more Vitamin C than Hard Red Spring Wheat.
- Both Hard Red Spring Wheat and Baked Potato Skin provide similar amounts of Vitamin B2 and Vitamin B5 per 100 grams.
- 100 grams of Hard Red Spring Wheat have insufficient amounts of Vitamin C
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin E
- Both Hard Red Spring Wheat 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 Hard Red Spring Wheat vs Baked Potato Skin:
- 100 grams of Hard Red Spring Wheat have 2.9 times more Magnesium, 6.6 times more Manganese, 3.3 times more Phosphorus, 101 times more Selenium and 5.7 times more Zinc than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.4 times more Calcium, 2 times more Copper, 2 times more Iron and 1.7 times more Potassium than Hard Red Spring Wheat.
- 100 grams of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Hard Red Spring Wheat have 1.7 times more Energy, 3.6 times more Omega 3, 22.7 times more Omega 6, 1.5 times more Carbohydrate, 1.5 times more Fiber and 3.6 times more Protein than Baked Potato Skin.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6