Nutrient Comparison: White Gluten-Free Bread made with tapioca starch and brown rice flour VS Baked Potato Skin per 1 lb
Compare the macro and micronutrient content in 1 lb of White Gluten-Free Bread made with tapioca starch and brown rice flour versus 1 lb of Baked 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 tapioca starch and brown rice flour vs Baked Potato Skin:
- 1 pound of White Gluten-Free Bread made with tapioca starch and brown rice flour has 2.5 times more Vitamin B2 and 40.3 times more Vitamin E than Baked Potato Skin.
- While 1 lb of Baked Potato Skin contains 2.2 times more Vitamin B3 and 6.5 times more Vitamin B6 than White Gluten-Free Bread made with tapioca starch and brown rice flour.
- Both White Gluten-Free Bread made with tapioca starch and brown rice flour and Baked Potato Skin provide similar amounts of Vitamin B1 and Vitamin B9 per one pound.
- 1 pound of Baked Potato Skin have insufficient amounts of Vitamin E
Comparing minerals per 1 pound for White Gluten-Free Bread made with tapioca starch and brown rice flour vs Baked Potato Skin:
- 1 pound of White Gluten-Free Bread made with tapioca starch and brown rice flour has 1.7 times more Calcium, 15.7 times more Selenium and 24.5 times more Sodium than Baked Potato Skin.
- While 1 lb of Baked Potato Skin contains 15.4 times more Copper, 13.3 times more Iron, 1.7 times more Magnesium, 1.4 times more Manganese, 1.4 times more Phosphorus and 5.4 times more Potassium than White Gluten-Free Bread made with tapioca starch and brown rice flour.
- Both White Gluten-Free Bread made with tapioca starch and brown rice flour and Baked Potato Skin contain similar levels of Zinc per one pound.
- 1 pound of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 1 pound:
- 1 pound of White Gluten-Free Bread made with tapioca starch and brown rice flour has 1.5 times more Energy, 80.2 times more Fat, 52 times more Omega 3, 44.6 times more Omega 6, 8.1 times more Sugars and 1.3 times more Protein than Baked Potato Skin.
- While 1 lb of Baked Potato Skin contains 1.4 times more Fiber than White Gluten-Free Bread made with tapioca starch and brown rice flour.
- Both White Gluten-Free Bread made with tapioca starch and brown rice flour and Baked Potato Skin offer comparable quantities of Carbohydrate per one pound.
- 1 pound of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6