Comparing Nutrients in 500 calories Potato SkinVS Whole Grain gluten-free Bread made with tapioca starch and brown rice flour
Weight per 500 calories
Potato Skin
862g
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour
162g
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 5.3 times more energy per unit of mass than Raw Potato Skin, which is high in comparison to other foods. Potato Skin having low energy density.
Discover which food has more nutrients per 500 calories - Potato Skin or Whole Grain gluten-free Bread made with tapioca starch and brown rice flour?
Macros Ratio
ProteinFatCarbs
Potato Skin
17%
1%
82%
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour
Potato Skin VS Whole Grain Gluten-free Bread Made With Tapioca Starch And Brown Rice Flour Nutrients Per 500 Kcal
Discover which food has more nutrients per 500 calories - Potato Skin or Whole Grain gluten-free Bread made with tapioca starch and brown rice flour?
Lets compare vitamin content per 500 calories of Potato Skin vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
500 calories of Potato Skin have 3.9 times more Vitamin B3 and 14.1 times more Vitamin B6 than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
While 500 kcal of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain 1.6 times more Vitamin B1 and 1.6 times more Vitamin B2 than Raw Potato Skin.
Comparing minerals per 500 calories for Potato Skin vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
500 calories of Potato Skin have 2.7 times more Calcium, 30.5 times more Copper, 22.7 times more Iron, 4 times more Magnesium, 6.4 times more Manganese, 2.6 times more Phosphorus, 17.9 times more Potassium, 3.2 times more Zinc and 13.7 times more Water than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
While 500 kcal of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain 9.6 times more Sodium than Raw Potato Skin.
500 calories of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour lack sufficient amounts of Calcium, Potassium and Zinc
Comparison of macro-nutrients per 500 calories:
500 calories of Potato Skin have 1.4 times more Carbohydrate, 2.7 times more Fiber and 1.9 times more Protein than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
While 500 kcal of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain 17.5 times more Fat, 15.7 times more Omega 3 and 9.2 times more Omega 6 than Raw Potato Skin.
Both Potato Skin and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour offer comparable quantities of Energy per 500 calories.
500 calories of Potato Skin provide inadequate amounts of Omega 3 and Omega 6