Nutrient Comparison: Potato Skin VS Whole Grain gluten-free Bread made with tapioca starch and brown rice flour per 7 oz
Compare the macro and micronutrient content in 7 oz of Potato Skin versus 7 oz of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Potato Skin vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
- 7 ounces of Potato Skin have 2.7 times more Vitamin B6 than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
- While 7 oz of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain 8.6 times more Vitamin B1, 8.4 times more Vitamin B2 and 1.4 times more Vitamin B3 than Raw Potato Skin.
- 7 ounces of Potato Skin have insufficient amounts of Vitamin B1
Comparing minerals per 7 ounces for Potato Skin vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
- 7 ounces of Potato Skin have 5.7 times more Copper, 4.3 times more Iron, 3.4 times more Potassium and 2.6 times more Water than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
- While 7 oz of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain 2 times more Calcium, 1.3 times more Magnesium, 2 times more Phosphorus, 51 times more Sodium and 1.7 times more Zinc than Raw Potato Skin.
- Both Potato Skin and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain similar levels of Manganese per seven ounces.
Comparison of macro-nutrients per 7 ounces:
- 7 oz of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain 5.3 times more Energy, 93.4 times more Fat, 83.5 times more Omega 3, 49 times more Omega 6, 3.9 times more Carbohydrate, 2 times more Fiber and 2.8 times more Protein than Raw Potato Skin.
- 7 ounces of Potato Skin provide inadequate amounts of Omega 3 and Omega 6