Comparing Nutrients in 500 calories Baked Potato SkinVS Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour
Weight per 500 calories
Baked Potato Skin
253g
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour
195g
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 1.3 times more energy per unit of mass than Baked Potato Skin, which is high in comparison to other foods. Baked Potato Skin having above average energy density.
Discover which food has more nutrients per 500 calories - Baked Potato Skin or Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour?
Macros Ratio
ProteinFatCarbs
Baked Potato Skin
8%
0%
92%
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour
Baked Potato Skin VS Rolls, Gluten-free, White, Made With Brown Rice Flour, Tapioca Starch, And Sorghum Flour Nutrients Per 500 Kcal
Discover which food has more nutrients per 500 calories - Baked Potato Skin or Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour?
Lets compare vitamin content per 500 calories of Baked Potato Skin vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
500 calories of Baked Potato Skin have 5.7 times more Vitamin B6 than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
While 500 kcal of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 1.6 times more Vitamin B1 than Baked Potato Skin.
Both Baked Potato Skin and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour provide similar amounts of Vitamin B9 per 500 calories.
Both Baked Potato Skin as well as Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have insufficient amounts of Vitamin E in 500 calories.
Comparing minerals per 500 calories for Baked Potato Skin vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
500 calories of Baked Potato Skin have 9.6 times more Copper, 10.3 times more Iron, 1.3 times more Magnesium and 4.5 times more Potassium than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
While 500 kcal of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 10.1 times more Selenium and 20 times more Sodium than Baked Potato Skin.
Both Baked Potato Skin and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain similar levels of Manganese, Phosphorus and Zinc per 500 calories.
500 calories of Baked Potato Skin lack sufficient amounts of Selenium
500 calories of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour lack sufficient amounts of Potassium
Both Baked Potato Skin as well as Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour lack sufficient amounts of Calcium in 500 calories.
Comparison of macro-nutrients per 500 calories:
500 calories of Baked Potato Skin have 1.5 times more Carbohydrate and 3.5 times more Fiber than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
While 500 kcal of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 63.2 times more Fat than Baked Potato Skin.
Both Baked Potato Skin and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour offer comparable quantities of Energy and Protein per 500 calories.