Nutrient Comparison: Baked Potato Skin VS White Gluten-Free Bread made with potato extract, rice starch, and rice flour per 1 kg
Compare the macro and micronutrient content in 1 kg of Baked Potato Skin versus 1 kg of White Gluten-Free Bread made with potato extract, rice starch, and rice flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Baked Potato Skin vs White Gluten-Free Bread made with potato extract, rice starch, and rice flour:
- Both Baked Potato Skin and White gluten-free Bread made with potato extract, rice starch, and rice flour have similar amounts of vitamins per 1 kg
Comparing minerals per 1 kilogram for Baked Potato Skin vs White Gluten-Free Bread made with potato extract, rice starch, and rice flour:
- 1 kilogram of Baked Potato Skin has 1.4 times more Calcium, 20.9 times more Copper, 9.3 times more Iron, 3.9 times more Magnesium, 3.5 times more Manganese, 2.7 times more Phosphorus, 6.2 times more Potassium and 1.9 times more Zinc than White Gluten-Free Bread made with potato extract, rice starch, and rice flour.
- While 1 kg of White gluten-free Bread made with potato extract, rice starch, and rice flour contains 25.1 times more Sodium than Baked Potato Skin.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Baked Potato Skin has 2.3 times more Fiber and 1.4 times more Protein than White Gluten-Free Bread made with potato extract, rice starch, and rice flour.
- While 1 kg of White gluten-free Bread made with potato extract, rice starch, and rice flour contains 1.6 times more Energy, 107 times more Fat, 58.3 times more Omega 3, 50.7 times more Omega 6 and 6 times more Sugars than Baked Potato Skin.
- Both Baked Potato Skin and White Gluten-Free Bread made with potato extract, rice starch, and rice flour offer comparable quantities of Carbohydrate per one kilogram.
- 1 kilogram of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6