Nutrient Comparison: Baked Potato Skin VS White Gluten-Free Bread made with tapioca starch and brown rice flour per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Potato Skin versus 14 oz of White Gluten-Free Bread made with tapioca starch and brown rice flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Potato Skin vs White Gluten-Free Bread made with tapioca starch and brown rice flour:
- 14 ounces of Baked Potato Skin have 2.2 times more Vitamin B3 and 6.5 times more Vitamin B6 than White Gluten-Free Bread made with tapioca starch and brown rice flour.
- While 14 oz of White Gluten-Free Bread made with tapioca starch and brown rice flour contain 2.5 times more Vitamin B2 and 40.3 times more Vitamin E than Baked Potato Skin.
- Both Baked Potato Skin and White Gluten-Free Bread made with tapioca starch and brown rice flour provide similar amounts of Vitamin B1 and Vitamin B9 per 14 ounces.
- 14 ounces of Baked Potato Skin have insufficient amounts of Vitamin E
Comparing minerals per 14 ounces for Baked Potato Skin vs White Gluten-Free Bread made with tapioca starch and brown rice flour:
- 14 ounces of Baked Potato Skin have 15.4 times more Copper, 13.3 times more Iron, 1.7 times more Magnesium, 1.4 times more Manganese, 1.4 times more Phosphorus and 5.4 times more Potassium than White Gluten-Free Bread made with tapioca starch and brown rice flour.
- While 14 oz of White Gluten-Free Bread made with tapioca starch and brown rice flour contain 1.7 times more Calcium, 15.7 times more Selenium and 24.5 times more Sodium than Baked Potato Skin.
- Both Baked Potato Skin and White Gluten-Free Bread made with tapioca starch and brown rice flour contain similar levels of Zinc per 14 ounces.
- 14 ounces of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Baked Potato Skin have 1.4 times more Fiber than White Gluten-Free Bread made with tapioca starch and brown rice flour.
- While 14 oz of White Gluten-Free Bread made with tapioca starch and brown rice flour contain 1.5 times more Energy, 80.2 times more Fat, 52 times more Omega 3, 44.6 times more Omega 6, 8.1 times more Sugars and 1.3 times more Protein than Baked Potato Skin.
- Both Baked Potato Skin and White Gluten-Free Bread made with tapioca starch and brown rice flour offer comparable quantities of Carbohydrate per 14 ounces.
- 14 ounces of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6