Lets compare vitamin content per 5 ounces of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Baked White Potatoes:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 3.8 times more Vitamin B1 and 7.4 times more Vitamin B2 than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.3 times more Vitamin B6 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 Baked Whole White Potatoes have similar amounts of Vitamin B3 per 5 oz.
Comparing minerals per 5 ounces for Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Baked White Potatoes:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 6 times more Calcium, 2.7 times more Manganese, 72.9 times more Sodium and 1.7 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.7 times more Copper, 4.4 times more Potassium and 2.3 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 Baked Whole White Potatoes have similar amounts of Iron, Magnesium and Phosphorus per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 3.4 times more Energy, 62.3 times more Fat, 55.7 times more Omega 3, 32 times more Omega 6, 2.3 times more Carbohydrate, 6.4 times more Sugars, 3.9 times more Fructose, 2.3 times more Fiber and 3.5 times more Protein than Baked Whole White Potatoes.
Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour as well as Baked Whole White Potatoes have insufficient amounts of Glucose and Sucrose in 5 oz.