Nutrient Comparison: Whole Grain gluten-free Bread made with tapioca starch and brown rice flour VS Potato Skin per 1 lb
Compare the macro and micronutrient content in 1 lb of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour 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 Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Potato Skin:
- 1 pound of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 8.6 times more Vitamin B1, 8.4 times more Vitamin B2 and 1.4 times more Vitamin B3 than Potato Skin.
- While 1 lb of Raw Potato Skin contains 2.7 times more Vitamin B6 than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
- 1 pound of Potato Skin have insufficient amounts of Vitamin B1
Comparing minerals per 1 pound for Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Potato Skin:
- 1 pound of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 2 times more Calcium, 1.3 times more Magnesium, 2 times more Phosphorus, 51 times more Sodium and 1.7 times more Zinc than Potato Skin.
- While 1 lb of Raw Potato Skin contains 5.7 times more Copper, 4.3 times more Iron, 3.4 times more Potassium and 2.6 times more Water than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
- Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour and Potato Skin contain similar levels of Manganese per one pound.
Comparison of macro-nutrients per 1 pound:
- 1 pound of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 5.3 times more Energy, 93.4 times more Fat, 83.5 times more Omega 3, 49 times more Omega 6, 3.9 times more Carbohydrate, 2 times more Fiber and 2.8 times more Protein than Potato Skin.
- 1 pound of Potato Skin provide inadequate amounts of Omega 3 and Omega 6