Nutrient Comparison: White Gluten-free Bread made with rice flour, corn starch or tapioca VS Potato Skin per 1 lb
Compare the macro and micronutrient content in 1 lb of White Gluten-free Bread made with rice flour, corn starch or tapioca versus 1 lb of Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of White Gluten-free Bread made with rice flour, corn starch or tapioca vs Potato Skin:
- 1 pound of White Gluten-free Bread made with rice flour, corn starch or tapioca has 17.9 times more Vitamin B1, 13.3 times more Vitamin B2, 2.7 times more Vitamin B3 and 2.1 times more Vitamin B9 than Potato Skin.
- While 1 lb of Raw Potato Skin contains 3.3 times more Vitamin B6 and more Vitamin C than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
- 1 pound of White Gluten-free Bread made with rice flour, corn starch or tapioca have insufficient amounts of Vitamin C
- 1 pound of Potato Skin have insufficient amounts of Vitamin B1
- Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca as well as Raw Potato Skin have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in one pound.
Comparing minerals per 1 pound for White Gluten-free Bread made with rice flour, corn starch or tapioca vs Potato Skin:
- 1 pound of White Gluten-free Bread made with rice flour, corn starch or tapioca has 4.6 times more Calcium, 1.3 times more Phosphorus, 44.7 times more Sodium and 1.4 times more Zinc than Potato Skin.
- While 1 lb of Raw Potato Skin contains 5.6 times more Copper, 1.9 times more Magnesium, 2.9 times more Manganese, 5.5 times more Potassium and 1.9 times more Water than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
- Both White Gluten-free Bread made with rice flour, corn starch or tapioca and Potato Skin contain similar levels of Iron per one pound.
- Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca as well as Raw Potato Skin lack sufficient amounts of Selenium in one pound.
Comparison of macro-nutrients per 1 pound:
- 1 pound of White Gluten-free Bread made with rice flour, corn starch or tapioca has 4.3 times more Energy, 52.4 times more Fat, 37.6 times more Saturated Fat, 15.5 times more Omega 6, 3.7 times more Carbohydrate, 1.7 times more Fiber and 1.7 times more Protein than Potato Skin.
- 1 pound of Potato Skin provide inadequate amounts of Omega 6
- Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca as well as Raw Potato Skin provide inadequate amounts of Omega 3 in one pound.