Nutrient Comparison: Baked Potato Skin VS Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch 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 rice flour, rice starch, and corn starch 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 rice flour, rice starch, and corn starch:
- 5 ounces of Baked Potato Skin have 16.6 times more Vitamin B6, 2.8 times more Vitamin B9 and more Vitamin C than Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch.
- While 5 oz of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch contain 5 times more Vitamin B1, 4.5 times more Vitamin B2 and 1.3 times more Vitamin B3 than Baked Potato Skin.
- 5 ounces of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch have insufficient amounts of Vitamin C
- Both Baked Potato Skin as well as Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in five ounces.
Comparing minerals per 5 ounces for Baked Potato Skin vs Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch:
- 5 ounces of Baked Potato Skin have 8.5 times more Copper, 2 times more Iron, 3.3 times more Magnesium, 3 times more Manganese, 2 times more Phosphorus and 7.5 times more Potassium than Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch.
- While 5 oz of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch contain 5.3 times more Calcium and 28.2 times more Sodium than Baked Potato Skin.
- Both Baked Potato Skin and Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch contain similar levels of Zinc per five ounces.
- Both Baked Potato Skin as well as Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch lack sufficient amounts of Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Baked Potato Skin have 1.5 times more Fiber and 1.3 times more Protein than Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch.
- While 5 oz of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch contain 26.5 times more Fat, 19.1 times more Omega 6 and 4.9 times more Sugars than Baked Potato Skin.
- Both Baked Potato Skin and Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch offer comparable quantities of Energy and Carbohydrate per five ounces.
- 5 ounces of Baked Potato Skin provide inadequate amounts of Omega 6
- Both Baked Potato Skin as well as Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch provide inadequate amounts of Omega 3 in five ounces.