Lets compare vitamin content per 7 ounces of Baked Red Potatoes vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
Baked Whole Red Potatoes have 1.5 times more Vitamin B6 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 3.5 times more Vitamin B1 and 6.5 times more Vitamin E than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have similar amounts of Vitamin B9 per 7 oz.
Comparing minerals per 7 ounces for Baked Red Potatoes vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
Baked Whole Red Potatoes have 1.6 times more Copper, 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 4.6 times more Calcium, 1.3 times more Iron, 1.5 times more Magnesium, 3.9 times more Manganese, 1.8 times more Phosphorus, 45.3 times more Sodium and 1.9 times more Zinc than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 7 ounces:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 3 times more Energy, 54.7 times more Fat, 2.1 times more Carbohydrate, 2.1 times more Sugars, 3.5 times more Fructose, 1.6 times more Fiber and 2.5 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red 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 7 oz.