Nutrient Comparison: Baked Potato Skin VS Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch per 1 kg
Compare the macro and micronutrient content in 1 kg of Baked Potato Skin versus 1 kg of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Baked Potato Skin vs Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch:
- 1 kilogram of Baked Potato Skin has 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.
- While 1 kg of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch contains 5 times more Vitamin B1, 4.5 times more Vitamin B2 and 1.3 times more Vitamin B3 than Baked Potato Skin.
- 1 kilogram of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch have insufficient amounts of Vitamin C
- Both Baked Potato Skin as well as Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in one kilogram.
Comparing minerals per 1 kilogram for Baked Potato Skin vs Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch:
- 1 kilogram of Baked Potato Skin has 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.
- While 1 kg of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch contains 5.3 times more Calcium and 28.2 times more Sodium than Baked Potato Skin.
- Both Baked Potato Skin and Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch contain similar levels of Zinc per one kilogram.
- Both Baked Potato Skin as well as Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch lack sufficient amounts of Selenium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Baked Potato Skin has 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.
- While 1 kg of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch contains 26.5 times more Fat, 19.1 times more Omega 6 and 4.9 times more Sugars than Baked Potato Skin.
- Both Baked Potato Skin and Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch offer comparable quantities of Energy and Carbohydrate per one kilogram.
- 1 kilogram of Baked Potato Skin provide inadequate amounts of Omega 6
- Both Baked Potato Skin as well as Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch provide inadequate amounts of Omega 3 in one kilogram.