Nutrient Comparison: Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch VS Baked Potato Skin per 7 oz
Compare the macro and micronutrient content in 7 oz of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch 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 rice flour, rice starch, and corn starch vs Baked Potato Skin:
- 7 ounces of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch have 5 times more Vitamin B1, 4.5 times more Vitamin B2 and 1.3 times more Vitamin B3 than Baked Potato Skin.
- While 7 oz of Baked Potato Skin contain 16.6 times more Vitamin B6, 2.8 times more Vitamin B9 and more Vitamin C than Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch.
- 7 ounces of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch have insufficient amounts of Vitamin C
- Both Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch as well as Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in seven ounces.
Comparing minerals per 7 ounces for Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch vs Baked Potato Skin:
- 7 ounces of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch have 5.3 times more Calcium and 28.2 times more Sodium than Baked Potato Skin.
- While 7 oz of Baked Potato Skin contain 8.5 times more Copper, 2 times more Iron, 3.3 times more Magnesium, 3 times more Manganese, 2 times more Phosphorus and 7.5 times more Potassium than Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch.
- Both Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch and Baked Potato Skin contain similar levels of Zinc per seven ounces.
- Both Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch as well as Baked Potato Skin lack sufficient amounts of Selenium in seven ounces.
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch have 1.2 times more Energy, 26.5 times more Fat, 19.1 times more Omega 6 and 4.9 times more Sugars than Baked Potato Skin.
- While 7 oz of Baked Potato Skin contain 1.5 times more Fiber and 1.3 times more Protein than Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch.
- Both Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch and Baked Potato Skin offer comparable quantities of Carbohydrate per seven ounces.
- 7 ounces of Baked Potato Skin provide inadequate amounts of Omega 6
- Both Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch as well as Baked Potato Skin provide inadequate amounts of Omega 3 in seven ounces.