Nutrient Comparison: Boiled Potato Flesh, Cooked In 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 Boiled Potato Flesh, Cooked In 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 Boiled Potato Flesh, Cooked In Skin vs Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch:
- 5 ounces of Boiled Potato Flesh, Cooked In Skin have 8.1 times more Vitamin B6, 1.3 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 5.8 times more Vitamin B1, 24 times more Vitamin B2 and 2.7 times more Vitamin B3 than Boiled Potato Flesh, Cooked In Skin without Salt.
- 5 ounces of Boiled Potato Flesh, Cooked In Skin have insufficient amounts of Vitamin B2
- 5 ounces of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch have insufficient amounts of Vitamin C
- Both Boiled Potato Flesh, Cooked In Skin without Salt 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 Boiled Potato Flesh, Cooked In Skin vs Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch:
- 5 ounces of Boiled Potato Flesh, Cooked In Skin have 2 times more Copper, 1.7 times more Magnesium, 5 times more Potassium and 1.8 times more Water 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 36 times more Calcium, 11.5 times more Iron, 1.5 times more Manganese, 148.3 times more Sodium and 1.9 times more Zinc than Boiled Potato Flesh, Cooked In Skin without Salt.
- Both Boiled Potato Flesh, Cooked In Skin and Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch contain similar levels of Phosphorus per five ounces.
- 5 ounces of Boiled Potato Flesh, Cooked In Skin lack sufficient amounts of Calcium
- Both Boiled Potato Flesh, Cooked In Skin without Salt 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 oz of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch contain 2.7 times more Energy, 26.5 times more Fat, 19.1 times more Omega 6, 2.5 times more Carbohydrate, 7.5 times more Sugars, 7.1 times more Fructose, 2.8 times more Fiber and 1.8 times more Protein than Boiled Potato Flesh, Cooked In Skin without Salt.
- 5 ounces of Boiled Potato Flesh, Cooked In Skin provide inadequate amounts of Omega 6
- Both Boiled Potato Flesh, Cooked In Skin without Salt 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.