Nutrient Comparison: White Gluten-Free Bread made with tapioca starch and brown rice flour VS Boiled Potato Flesh, Cooked In Skin per 14 oz
Compare the macro and micronutrient content in 14 oz of White Gluten-Free Bread made with tapioca starch and brown rice flour versus 14 oz of Boiled Potato Flesh, Cooked In Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of White Gluten-Free Bread made with tapioca starch and brown rice flour vs Boiled Potato Flesh, Cooked In Skin:
- 14 ounces of White Gluten-Free Bread made with tapioca starch and brown rice flour have 1.3 times more Vitamin B1, 13.5 times more Vitamin B2, 1.9 times more Vitamin B9 and 161 times more Vitamin E than Boiled Potato Flesh, Cooked In Skin.
- While 14 oz of Boiled Potato Flesh, Cooked In Skin without Salt contain 3.1 times more Vitamin B6 than White Gluten-Free Bread made with tapioca starch and brown rice flour.
- Both White Gluten-Free Bread made with tapioca starch and brown rice flour and Boiled Potato Flesh, Cooked In Skin provide similar amounts of Vitamin B3 per 14 ounces.
- 14 ounces of Boiled Potato Flesh, Cooked In Skin have insufficient amounts of Vitamin B2 and Vitamin E
Comparing minerals per 14 ounces for White Gluten-Free Bread made with tapioca starch and brown rice flour vs Boiled Potato Flesh, Cooked In Skin:
- 14 ounces of White Gluten-Free Bread made with tapioca starch and brown rice flour have 11.8 times more Calcium, 1.7 times more Iron, 3.2 times more Manganese, 1.6 times more Phosphorus, 36.7 times more Selenium, 128.8 times more Sodium and 1.7 times more Zinc than Boiled Potato Flesh, Cooked In Skin.
- While 14 oz of Boiled Potato Flesh, Cooked In Skin without Salt contain 3.5 times more Copper, 3.5 times more Potassium and 2.3 times more Water than White Gluten-Free Bread made with tapioca starch and brown rice flour.
- Both White Gluten-Free Bread made with tapioca starch and brown rice flour and Boiled Potato Flesh, Cooked In Skin contain similar levels of Magnesium per 14 ounces.
- 14 ounces of Boiled Potato Flesh, Cooked In Skin lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of White Gluten-Free Bread made with tapioca starch and brown rice flour have 3.4 times more Energy, 80.2 times more Fat, 52 times more Omega 3, 44.6 times more Omega 6, 2.5 times more Carbohydrate, 12.4 times more Sugars, 5.3 times more Fructose, 3.1 times more Fiber and 2.9 times more Protein than Boiled Potato Flesh, Cooked In Skin.
- 14 ounces of Boiled Potato Flesh, Cooked In Skin provide inadequate amounts of Omega 3 and Omega 6