Nutrient Comparison: Baked Potato Skin VS Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour per 5 oz
Compare the macro and micronutrient content in 5 oz of Baked Potato Skin versus 5 oz of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Baked Potato Skin vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
- 5 ounces of Baked Potato Skin have 4.4 times more Vitamin B6 than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
- While 5 oz of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 2 times more Vitamin B1, 1.4 times more Vitamin B9 and 13 times more Vitamin E than Baked Potato Skin.
- 5 ounces of Baked Potato Skin have insufficient amounts of Vitamin E
Comparing minerals per 5 ounces for Baked Potato Skin vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
- 5 ounces of Baked Potato Skin have 7.4 times more Copper, 7.9 times more Iron and 3.5 times more Potassium than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
- While 5 oz of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 1.3 times more Phosphorus, 13.1 times more Selenium, 25.9 times more Sodium and 1.6 times more Zinc 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 Calcium, Magnesium and Manganese per five ounces.
- 5 ounces of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Baked Potato Skin have 2.7 times more Fiber than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
- While 5 oz of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 1.3 times more Energy, 82 times more Fat, 2.1 times more Sugars and 1.3 times more Protein 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 Carbohydrate per five ounces.