Nutrient Comparison: White Gluten-Free Bread made with potato extract, rice starch, and rice flour VS Potato Skin per 1 kg
Compare the macro and micronutrient content in 1 kg of White Gluten-Free Bread made with potato extract, rice starch, and rice flour versus 1 kg of Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of White Gluten-Free Bread made with potato extract, rice starch, and rice flour vs Potato Skin:
- Both White gluten-free Bread made with potato extract, rice starch, and rice flour and Raw Potato Skin have similar amounts of vitamins per 1 kg
Comparing minerals per 1 kilogram for White Gluten-Free Bread made with potato extract, rice starch, and rice flour vs Potato Skin:
- 1 kilogram of White Gluten-Free Bread made with potato extract, rice starch, and rice flour has 52.8 times more Sodium than Potato Skin.
- While 1 kg of Raw Potato Skin contains 10.8 times more Copper, 4.3 times more Iron, 2.1 times more Magnesium, 3.5 times more Manganese, 4.5 times more Potassium, 1.3 times more Zinc and 2.6 times more Water than White gluten-free Bread made with potato extract, rice starch, and rice flour.
- Both White Gluten-Free Bread made with potato extract, rice starch, and rice flour and Potato Skin contain similar levels of Calcium and Phosphorus per one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of White Gluten-Free Bread made with potato extract, rice starch, and rice flour has 5.5 times more Energy, 107 times more Fat, 58.3 times more Omega 3, 50.7 times more Omega 6, 4.2 times more Carbohydrate, 1.4 times more Fiber and 1.2 times more Protein than Potato Skin.
- 1 kilogram of Potato Skin provide inadequate amounts of Omega 3 and Omega 6