Nutrient Comparison: White Gluten-Free Bread made with potato extract, rice starch, and rice flour VS Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of White Gluten-Free Bread made with potato extract, rice starch, and rice flour versus 100 g of Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of White Gluten-Free Bread made with potato extract, rice starch, and rice flour vs Potato Skin:
- Both White gluten-free Bread made with potato extract, rice starch, and rice flour and Raw Potato Skin have similar amounts of vitamins per 100 g
Comparing minerals per 100 grams for White Gluten-Free Bread made with potato extract, rice starch, and rice flour vs Potato Skin:
- 100 grams of White Gluten-Free Bread made with potato extract, rice starch, and rice flour have 52.8 times more Sodium than Potato Skin.
- While 100 g of Raw Potato Skin contain 10.8 times more Copper, 4.3 times more Iron, 2.1 times more Magnesium, 3.5 times more Manganese, 4.5 times more Potassium, 1.3 times more Zinc and 2.6 times more Water than White gluten-free Bread made with potato extract, rice starch, and rice flour.
- Both White Gluten-Free Bread made with potato extract, rice starch, and rice flour and Potato Skin contain similar levels of Calcium and Phosphorus per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of White Gluten-Free Bread made with potato extract, rice starch, and rice flour have 5.5 times more Energy, 107 times more Fat, 58.3 times more Omega 3, 50.7 times more Omega 6, 4.2 times more Carbohydrate, 1.4 times more Fiber and 1.2 times more Protein than Potato Skin.
- 100 grams of Potato Skin provide inadequate amounts of Omega 3 and Omega 6