Nutrient Comparison: Whole Grain gluten-free Bread made with tapioca starch and brown rice flour VS Potato Skin per 5 oz
Compare the macro and micronutrient content in 5 oz of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour versus 5 oz of Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Potato Skin:
- 5 ounces of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 8.6 times more Vitamin B1, 8.4 times more Vitamin B2 and 1.4 times more Vitamin B3 than Potato Skin.
- While 5 oz of Raw Potato Skin contain 2.7 times more Vitamin B6 than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
- 5 ounces of Potato Skin have insufficient amounts of Vitamin B1
Comparing minerals per 5 ounces for Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Potato Skin:
- 5 ounces of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 2 times more Calcium, 1.3 times more Magnesium, 2 times more Phosphorus, 51 times more Sodium and 1.7 times more Zinc than Potato Skin.
- While 5 oz of Raw Potato Skin contain 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.
- Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour and Potato Skin contain similar levels of Manganese per five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 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 Potato Skin.
- 5 ounces of Potato Skin provide inadequate amounts of Omega 3 and Omega 6