Nutrient Comparison: Boiled Potato Flesh, Cooked In 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 Boiled Potato Flesh, Cooked In 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 Boiled Potato Flesh, Cooked In Skin vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
- 5 ounces of Boiled Potato Flesh, Cooked In Skin have 2.1 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 2.4 times more Vitamin B1, 3.1 times more Vitamin B9 and 52 times more Vitamin E than Boiled Potato Flesh, Cooked In Skin without Salt.
- 5 ounces of Boiled Potato Flesh, Cooked In Skin have insufficient amounts of Vitamin E
Comparing minerals per 5 ounces for Boiled Potato Flesh, Cooked In Skin vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
- 5 ounces of Boiled Potato Flesh, Cooked In Skin have 1.7 times more Copper, 2.3 times more Potassium and 1.7 times more Water 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 8.2 times more Calcium, 2.9 times more Iron, 1.9 times more Magnesium, 4.9 times more Manganese, 2.9 times more Phosphorus, 30.7 times more Selenium, 136 times more Sodium and 2.6 times more Zinc than Boiled Potato Flesh, Cooked In Skin without Salt.
- 5 ounces of Boiled Potato Flesh, Cooked In Skin lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 3 times more Energy, 82 times more Fat, 2 times more Carbohydrate, 3.3 times more Sugars, 5.3 times more Fructose, 1.6 times more Fiber and 3 times more Protein than Boiled Potato Flesh, Cooked In Skin without Salt.