Nutrient Comparison: Baked Red Potatoes VS Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch per 1 lb
Compare the macro and micronutrient content in 1 lb of Baked Red Potatoes versus 1 lb of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Baked Red Potatoes vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch:
- 1 lb of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contains 1.5 times more Vitamin B5 than Baked Whole Red Potatoes.
Comparing minerals per 1 pound for Baked Red Potatoes vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch:
- 1 pound of Baked Red Potatoes has 2.1 times more Copper, 3.4 times more Potassium and 2.7 times more Water than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch.
- While 1 lb of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contains 9.1 times more Calcium, 1.6 times more Magnesium, 4.6 times more Manganese, 1.8 times more Phosphorus, 58.9 times more Sodium and 1.8 times more Zinc than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contain similar levels of Iron per one pound.
- 1 pound of Baked Red Potatoes lack sufficient amounts of Calcium
Comparison of macro-nutrients per 1 pound:
- 1 lb of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contains 3.6 times more Energy, 42.7 times more Fat, 2.8 times more Carbohydrate, 6.7 times more Sugars, 2 times more Fiber and 3.5 times more Protein than Baked Whole Red Potatoes.