Nutrient Comparison: Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour VS Boiled 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 Boiled 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 Boiled Potato Skin:
- 7 ounces of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 7.8 times more Vitamin B1 and 3.1 times more Vitamin B9 than Boiled Potato Skin.
- While 7 oz of Boiled Potato Skin no Salt contain 1.7 times more Vitamin B6 than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
Comparing minerals per 7 ounces for Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Boiled Potato Skin:
- 7 ounces of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 1.4 times more Magnesium, 2.4 times more Phosphorus, 30.7 times more Selenium, 38.9 times more Sodium and 1.8 times more Zinc than Boiled Potato Skin.
- While 7 oz of Boiled Potato Skin no Salt contain 7.9 times more Copper, 6.8 times more Iron, 2 times more Manganese, 2.5 times more Potassium and 1.7 times more Water 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 Boiled Potato Skin contain similar levels of Calcium per seven ounces.
- 7 ounces of Boiled 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 3.3 times more Energy, 82 times more Fat, 2.3 times more Carbohydrate and 2 times more Protein than Boiled Potato Skin.
- Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour and Boiled Potato Skin offer comparable quantities of Fiber per seven ounces.