Nutrient Comparison: Baked Potato Skin VS Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour per 5 oz
Compare the macro and micronutrient content in 5 oz of Baked Potato Skin versus 5 oz of Rolls, gluten-free, whole grain, made with tapioca starch and brown rice 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, whole grain, made with tapioca starch and brown rice flour:
- 5 oz of Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour contain 3.1 times more Vitamin B1, 3.4 times more Vitamin B2 and 34.8 times more Vitamin E than Baked Potato Skin.
- Both Baked Potato Skin and Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour provide similar amounts of Vitamin B3 per five ounces.
- 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, whole grain, made with tapioca starch and brown rice flour:
- 5 ounces of Baked Potato Skin have 3.2 times more Copper, 4.3 times more Iron and 2.1 times more Potassium than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
- While 5 oz of Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour contain 3.5 times more Calcium, 2.2 times more Magnesium, 2.7 times more Manganese, 2.3 times more Phosphorus, 35.7 times more Selenium, 24.1 times more Sodium and 2.8 times more Zinc than Baked Potato Skin.
- 5 ounces of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour contain 1.7 times more Energy, 116 times more Fat, 53.1 times more Saturated Fat, 177.2 times more Omega 3, 98.4 times more Omega 6, 3 times more Sugars, 1.4 times more Fiber and 2.8 times more Protein than Baked Potato Skin.
- Both Baked Potato Skin and Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour offer comparable quantities of Carbohydrate per five ounces.
- 5 ounces of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6