Nutrient Comparison: Potato Skin VS White Gluten-free Bread made with rice flour, corn starch or tapioca per 1 lb
Compare the macro and micronutrient content in 1 lb of Potato Skin versus 1 lb of White Gluten-free Bread made with rice flour, corn starch or tapioca to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Potato Skin vs White Gluten-free Bread made with rice flour, corn starch or tapioca:
- 1 pound of Potato Skin has 3.3 times more Vitamin B6 and more Vitamin C than White Gluten-free Bread made with rice flour, corn starch or tapioca.
- While 1 lb of White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contains 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 Raw Potato Skin.
- 1 pound of Potato Skin have insufficient amounts of Vitamin B1
- 1 pound of White Gluten-free Bread made with rice flour, corn starch or tapioca have insufficient amounts of Vitamin C
- Both Raw Potato Skin as well as White Gluten-free Bread made with rice flour, corn starch, and/or tapioca have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in one pound.
Comparing minerals per 1 pound for Potato Skin vs White Gluten-free Bread made with rice flour, corn starch or tapioca:
- 1 pound of Potato Skin has 5.6 times more Copper, 1.2 times more Iron, 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 or tapioca.
- While 1 lb of White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contains 4.6 times more Calcium, 1.3 times more Phosphorus, 44.7 times more Sodium and 1.4 times more Zinc than Raw Potato Skin.
- Both Raw Potato Skin as well as White Gluten-free Bread made with rice flour, corn starch, and/or tapioca lack sufficient amounts of Selenium in one pound.
Comparison of macro-nutrients per 1 pound:
- 1 lb of White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contains 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 Raw Potato Skin.
- 1 pound of Potato Skin provide inadequate amounts of Omega 6
- Both Raw Potato Skin as well as White Gluten-free Bread made with rice flour, corn starch, and/or tapioca provide inadequate amounts of Omega 3 in one pound.