Nutrient Comparison: Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour VS Baked Potato Skin per 7 oz
Compare the macro and micronutrient content in 7 oz of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour versus 7 oz of Baked Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Baked Potato Skin:
- 7 ounces of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 2 times more Vitamin B1, 1.4 times more Vitamin B9 and 13 times more Vitamin E than Baked Potato Skin.
- While 7 oz of Baked Potato Skin contain 4.4 times more Vitamin B6 than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
- 7 ounces of Baked Potato Skin have insufficient amounts of Vitamin E
Comparing minerals per 7 ounces for Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Baked Potato Skin:
- 7 ounces of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 1.2 times more Calcium, 1.3 times more Phosphorus, 13.1 times more Selenium, 25.9 times more Sodium and 1.6 times more Zinc than Baked Potato Skin.
- While 7 oz of Baked Potato Skin contain 7.4 times more Copper, 7.9 times more Iron and 3.5 times more Potassium than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
- Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour and Baked Potato Skin contain similar levels of Magnesium and Manganese per seven ounces.
- 7 ounces of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 1.3 times more Energy, 82 times more Fat, 2.1 times more Sugars and 1.3 times more Protein than Baked Potato Skin.
- While 7 oz of Baked Potato Skin contain 2.7 times more Fiber than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
- Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour and Baked Potato Skin offer comparable quantities of Carbohydrate per seven ounces.