Lets compare vitamin content per 5 ounces of Baked White Potatoes vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
Baked Whole White Potatoes have 1.5 times more Vitamin B6 and 1.2 times more Vitamin B9 than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
While Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 5.2 times more Vitamin B1 and 13 times more Vitamin E than Baked Whole White Potatoes.
Comparing minerals per 5 ounces for Baked White Potatoes vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
Baked Whole White Potatoes have 3.3 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 Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 4.1 times more Calcium, 1.4 times more Iron, 1.6 times more Magnesium, 3.6 times more Manganese, 1.7 times more Phosphorus, 18.4 times more Selenium, 77.7 times more Sodium and 2.2 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have similar amounts of Copper per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 2.8 times more Energy, 54.7 times more Fat, 1.9 times more Carbohydrate, 1.9 times more Sugars, 4.3 times more Fructose, 1.4 times more Fiber and 2.7 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have insufficient amounts of Glucose and Sucrose in 5 oz.