Comparing Nutrients in 100 calories Baked Potato SkinVS White Gluten-free Bread made with rice flour, corn starch or tapioca
Weight per 100 calories
Baked Potato Skin
50.5g
White Gluten-free Bread made with rice flour, corn starch or tapioca
40.3g
White Gluten-free Bread made with rice flour, corn starch, and/or tapioca has 1.3 times more energy per unit of mass than Baked Potato Skin, which is above average in comparison to other foods. Baked Potato Skin having above average energy density.
Discover which food has more nutrients per 100 calories - Baked Potato Skin or White Gluten-free Bread made with rice flour, corn starch or tapioca?
Macros Ratio
ProteinFatCarbs
Baked Potato Skin
8%
0%
92%
White Gluten-free Bread made with rice flour, corn starch or tapioca
Baked Potato Skin VS White Gluten-free Bread Made With Rice Flour, Corn Starch Or Tapioca Nutrients Per 100 Kcal
Discover which food has more nutrients per 100 calories - Baked Potato Skin or White Gluten-free Bread made with rice flour, corn starch or tapioca?
Lets compare vitamin content per 100 calories of Baked Potato Skin vs White Gluten-free Bread made with rice flour, corn starch or tapioca:
100 calories of Baked Potato Skin have 1.4 times more Vitamin B3, 10.5 times more Vitamin B6 and more Vitamin C than White Gluten-free Bread made with rice flour, corn starch or tapioca.
While 100 kcal of White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contain 2.5 times more Vitamin B1, 3.8 times more Vitamin B2 and 1.3 times more Vitamin B9 than Baked Potato Skin.
100 calories of White Gluten-free Bread made with rice flour, corn starch or tapioca have insufficient amounts of Vitamin C
Both Baked Potato Skin as well as White Gluten-free Bread made with rice flour, corn starch, and/or tapioca have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in 100 calories.
Comparing minerals per 100 calories for Baked Potato Skin vs White Gluten-free Bread made with rice flour, corn starch or tapioca:
100 calories of Baked Potato Skin have 13.6 times more Copper, 3.4 times more Iron, 4.5 times more Magnesium, 3.7 times more Manganese, 2.5 times more Phosphorus, 9.6 times more Potassium and 1.3 times more Zinc than White Gluten-free Bread made with rice flour, corn starch or tapioca.
While 100 kcal of White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contain 3.2 times more Calcium and 17 times more Sodium than Baked Potato Skin.
100 calories of Baked Potato Skin lack sufficient amounts of Calcium
100 calories of White Gluten-free Bread made with rice flour, corn starch or tapioca lack sufficient amounts of Magnesium, Potassium and Zinc
Both Baked Potato Skin as well as White Gluten-free Bread made with rice flour, corn starch, and/or tapioca lack sufficient amounts of Selenium in 100 calories.
Comparison of macro-nutrients per 100 calories:
100 calories of Baked Potato Skin have 1.3 times more Carbohydrate, 2.3 times more Fiber and 1.2 times more Protein than White Gluten-free Bread made with rice flour, corn starch or tapioca.
While 100 kcal of White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contain 41.8 times more Fat than Baked Potato Skin.
Both Baked Potato Skin and White Gluten-free Bread made with rice flour, corn starch or tapioca offer comparable quantities of Energy per 100 calories.
Both Baked Potato Skin as well as White Gluten-free Bread made with rice flour, corn starch, and/or tapioca provide inadequate amounts of Omega 3 and Omega 6 in 100 calories.