Nutrient Comparison: Baked Red Potatoes VS Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch per 14 oz
Compare the macro and micronutrient content in 14 oz of Baked Red Potatoes versus 14 oz of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch:
- 14 oz of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contain 1.5 times more Vitamin B5 than Baked Whole Red Potatoes.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch:
- 14 ounces of Baked Red Potatoes have 2.1 times more Copper, 3.4 times more Potassium and 2.7 times more Water than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch.
- While 14 oz of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contain 9.1 times more Calcium, 1.6 times more Magnesium, 4.6 times more Manganese, 1.8 times more Phosphorus, 58.9 times more Sodium and 1.8 times more Zinc than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contain similar levels of Iron per 14 ounces.
- 14 ounces of Baked Red Potatoes lack sufficient amounts of Calcium
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contain 3.6 times more Energy, 42.7 times more Fat, 2.8 times more Carbohydrate, 6.7 times more Sugars, 2 times more Fiber and 3.5 times more Protein than Baked Whole Red Potatoes.