Nutrient Comparison: Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch VS Boiled Potato Skin per 5 oz
Compare the macro and micronutrient content in 5 oz of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch versus 5 oz of Boiled Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch vs Boiled Potato Skin:
- 5 ounces of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch have 19.2 times more Vitamin B1, 13.3 times more Vitamin B2 and 3.2 times more Vitamin B3 than Boiled Potato Skin.
- While 5 oz of Boiled Potato Skin no Salt contain 6.5 times more Vitamin B6 and more Vitamin C than Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch.
- 5 ounces of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch have insufficient amounts of Vitamin C
- Both Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch as well as Boiled Potato Skin no Salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch vs Boiled Potato Skin:
- 5 ounces of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch have 4 times more Calcium, 42.4 times more Sodium and 1.3 times more Zinc than Boiled Potato Skin.
- While 5 oz of Boiled Potato Skin no Salt contain 9.1 times more Copper, 1.7 times more Iron, 2.3 times more Magnesium, 6.5 times more Manganese, 5.4 times more Potassium and 1.9 times more Water than Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch.
- Both Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch and Boiled Potato Skin contain similar levels of Phosphorus per five ounces.
- Both Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch as well as Boiled Potato Skin no Salt lack sufficient amounts of Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch have 3.1 times more Energy, 26.5 times more Fat, 19.1 times more Omega 6, 2.9 times more Carbohydrate and 1.5 times more Fiber than Boiled Potato Skin.
- Both Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch and Boiled Potato Skin offer comparable quantities of Protein per five ounces.
- 5 ounces of Boiled Potato Skin provide inadequate amounts of Omega 6
- Both Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch as well as Boiled Potato Skin no Salt provide inadequate amounts of Omega 3 in five ounces.