Nutrient Comparison: Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour VS Potato Skin per 14 oz
Compare the macro and micronutrient content in 14 oz of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour versus 14 oz of Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Potato Skin:
- 14 ounces of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 11.9 times more Vitamin B1 and 1.8 times more Vitamin B9 than Potato Skin.
- While 14 oz of Raw Potato Skin contain 1.7 times more Vitamin B6 than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
- 14 ounces of Potato Skin have insufficient amounts of Vitamin B1
Comparing minerals per 14 ounces for Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Potato Skin:
- 14 ounces of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 1.4 times more Calcium, 1.8 times more Magnesium, 3.4 times more Phosphorus, 30.7 times more Selenium, 54.4 times more Sodium and 2.2 times more Zinc than Potato Skin.
- While 14 oz of Raw Potato Skin contain 3.8 times more Copper, 3.6 times more Iron, 2.5 times more Potassium and 1.9 times more Water than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
- Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour and Potato Skin contain similar levels of Manganese per 14 ounces.
- 14 ounces of Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 4.4 times more Energy, 82 times more Fat, 3.2 times more Carbohydrate and 2.2 times more Protein than Potato Skin.
- Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour and Potato Skin offer comparable quantities of Fiber per 14 ounces.