Nutrient Comparison: Potato Skin VS Whole Grain gluten-free Bread made with tapioca starch and brown rice flour per 1 lb
Compare the macro and micronutrient content in 1 lb of Potato Skin versus 1 lb of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Potato Skin vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
- 1 pound of Potato Skin has 2.7 times more Vitamin B6 than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
- While 1 lb of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contains 8.6 times more Vitamin B1, 8.4 times more Vitamin B2 and 1.4 times more Vitamin B3 than Raw Potato Skin.
- 1 pound of Potato Skin have insufficient amounts of Vitamin B1
Comparing minerals per 1 pound for Potato Skin vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
- 1 pound of Potato Skin has 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.
- While 1 lb of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contains 2 times more Calcium, 1.3 times more Magnesium, 2 times more Phosphorus, 51 times more Sodium and 1.7 times more Zinc than Raw Potato Skin.
- Both Potato Skin and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain similar levels of Manganese per one pound.
Comparison of macro-nutrients per 1 pound:
- 1 lb of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contains 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 Raw Potato Skin.
- 1 pound of Potato Skin provide inadequate amounts of Omega 3 and Omega 6