Nutrient Comparison: Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch VS Baked Potato Skin per 14 oz
Compare the macro and micronutrient content in 14 oz of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch versus 14 oz of Baked 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 rice flour, rice starch, and corn starch vs Baked Potato Skin:
- 14 ounces of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch have 5 times more Vitamin B1, 4.5 times more Vitamin B2 and 1.3 times more Vitamin B3 than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 16.6 times more Vitamin B6, 2.8 times more Vitamin B9 and more Vitamin C than Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch.
- 14 ounces of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch have insufficient amounts of Vitamin C
- Both Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in 14 ounces.
Comparing minerals per 14 ounces for Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch vs Baked Potato Skin:
- 14 ounces of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch have 5.3 times more Calcium and 28.2 times more Sodium than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 8.5 times more Copper, 2 times more Iron, 3.3 times more Magnesium, 3 times more Manganese, 2 times more Phosphorus and 7.5 times more Potassium than Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch.
- Both Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch and Baked Potato Skin contain similar levels of Zinc per 14 ounces.
- Both Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch as well as Baked Potato Skin lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch have 1.2 times more Energy, 26.5 times more Fat, 19.1 times more Omega 6 and 4.9 times more Sugars than Baked Potato Skin.
- While 14 oz of Baked Potato Skin contain 1.5 times more Fiber and 1.3 times more Protein than Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch.
- Both Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch and Baked Potato Skin offer comparable quantities of Carbohydrate per 14 ounces.
- 14 ounces of Baked Potato Skin provide inadequate amounts of Omega 6
- Both Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch as well as Baked Potato Skin provide inadequate amounts of Omega 3 in 14 ounces.