Nutrient Comparison: Baked Red Potatoes 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 Red Potatoes 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 Red Potatoes vs Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch:
- 5 ounces of Baked Red Potatoes have 5.7 times more Vitamin B6, 3.4 times more Vitamin B9, more Vitamin C and 28 times more Vitamin K 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 8.5 times more Vitamin B1, 9.6 times more Vitamin B2 and 2.4 times more Vitamin B3 than Baked Whole Red Potatoes.
- 5 ounces of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch have insufficient amounts of Vitamin C and Vitamin K
- Both Baked Whole Red Potatoes 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 and Vitamin E in five ounces.
Comparing minerals per 5 ounces for Baked Red Potatoes vs Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch:
- 5 ounces of Baked Red Potatoes have 1.8 times more Copper, 2.2 times more Magnesium, 1.4 times more Phosphorus, 7.2 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 20 times more Calcium, 5.1 times more Iron, 49.4 times more Sodium and 1.4 times more Zinc than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch contain similar levels of Manganese per five ounces.
- 5 ounces of Baked Red Potatoes lack sufficient amounts of Calcium
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, 17.7 times more Fat, 12.5 times more Omega 6, 2.6 times more Carbohydrate, 4.8 times more Sugars, 4.7 times more Fructose, 2.8 times more Fiber and 1.5 times more Protein than Baked Whole Red Potatoes.
- 5 ounces of Baked Red Potatoes provide inadequate amounts of Omega 6
- Both Baked Whole Red Potatoes 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.