Nutrient Comparison: White Gluten-free Bread made with rice flour, corn starch or tapioca VS Baked Potato Flesh per 5 oz
Compare the macro and micronutrient content in 5 oz of White Gluten-free Bread made with rice flour, corn starch or tapioca versus 5 oz of Baked Potato Flesh to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of White Gluten-free Bread made with rice flour, corn starch or tapioca vs Baked Potato Flesh:
- 5 ounces of White Gluten-free Bread made with rice flour, corn starch or tapioca have 3.6 times more Vitamin B1, 24 times more Vitamin B2, 2 times more Vitamin B3, 4 times more Vitamin B9 and 15 times more Vitamin E than Baked Potato Flesh.
- While 5 oz of Baked Potatoes Flesh no Salt contain 4.1 times more Vitamin B6 and more Vitamin C than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
- 5 ounces of White Gluten-free Bread made with rice flour, corn starch or tapioca have insufficient amounts of Vitamin C
- 5 ounces of Baked Potato Flesh have insufficient amounts of Vitamin B2 and Vitamin E
- Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca as well as Baked Potatoes Flesh no Salt have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin K in five ounces.
Comparing minerals per 5 ounces for White Gluten-free Bread made with rice flour, corn starch or tapioca vs Baked Potato Flesh:
- 5 ounces of White Gluten-free Bread made with rice flour, corn starch or tapioca have 27.6 times more Calcium, 7.5 times more Iron, 1.3 times more Manganese, 89.4 times more Sodium and 1.7 times more Zinc than Baked Potato Flesh.
- While 5 oz of Baked Potatoes Flesh no Salt contain 2.9 times more Copper, 2.1 times more Magnesium, 5.2 times more Potassium and 1.8 times more Water than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
- Both White Gluten-free Bread made with rice flour, corn starch or tapioca and Baked Potato Flesh contain similar levels of Phosphorus per five ounces.
- 5 ounces of Baked Potato Flesh lack sufficient amounts of Calcium
- Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca as well as Baked Potatoes Flesh no Salt lack sufficient amounts of Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of White Gluten-free Bread made with rice flour, corn starch or tapioca have 2.7 times more Energy, 52.4 times more Fat, 37.6 times more Saturated Fat, 15.5 times more Omega 6, 2.1 times more Carbohydrate, 2.1 times more Sugars, 2.9 times more Fiber and 2.2 times more Protein than Baked Potato Flesh.
- 5 ounces of Baked Potato Flesh provide inadequate amounts of Omega 6
- Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca as well as Baked Potatoes Flesh no Salt provide inadequate amounts of Omega 3 in five ounces.