Nutrient Comparison: Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour VS Boiled Potato Flesh, Cooked In Skin per 5 oz
Compare the macro and micronutrient content in 5 oz of Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour versus 5 oz of Boiled Potato Flesh, Cooked In Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour vs Boiled Potato Flesh, Cooked In Skin:
- 5 ounces of Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 3.6 times more Vitamin B1, 18 times more Vitamin B2, 2.6 times more Vitamin B3 and 139 times more Vitamin E than Boiled Potato Flesh, Cooked In Skin.
- 5 ounces of Boiled Potato Flesh, Cooked In Skin have insufficient amounts of Vitamin B2 and Vitamin E
Comparing minerals per 5 ounces for Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour vs Boiled Potato Flesh, Cooked In Skin:
- 5 ounces of Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 23.6 times more Calcium, 1.4 times more Copper, 5.3 times more Iron, 4.4 times more Magnesium, 12.2 times more Manganese, 5.3 times more Phosphorus, 83.3 times more Selenium, 126.8 times more Sodium and 4.5 times more Zinc than Boiled Potato Flesh, Cooked In Skin.
- While 5 oz of Boiled Potato Flesh, Cooked In Skin without Salt contain 1.4 times more Potassium and 2.6 times more Water than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
- 5 ounces of Boiled Potato Flesh, Cooked In Skin lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 3.8 times more Energy, 116 times more Fat, 53.1 times more Saturated Fat, 177.2 times more Omega 3, 98.4 times more Omega 6, 2.2 times more Carbohydrate, 4.6 times more Sugars, 6.2 times more Fiber and 6.3 times more Protein than Boiled Potato Flesh, Cooked In Skin.
- 5 ounces of Boiled Potato Flesh, Cooked In Skin provide inadequate amounts of Omega 3 and Omega 6