Lets compare vitamin content per 100 grams of White Gluten-free Bread made with rice flour, corn starch or tapioca vs Baked Red Potatoes:
White Gluten-free Bread made with rice flour, corn starch, and/or tapioca has 5.2 times more Vitamin B1, 10.1 times more Vitamin B2, 1.7 times more Vitamin B3, 1.3 times more Vitamin B9 and 7.5 times more Vitamin E than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.9 times more Vitamin B6, more Vitamin C and 9.3 times more Vitamin K than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for White Gluten-free Bread made with rice flour, corn starch or tapioca vs Baked Red Potatoes:
White Gluten-free Bread made with rice flour, corn starch, and/or tapioca has 15.3 times more Calcium, 3.8 times more Iron, 1.2 times more Manganese and 37.3 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.3 times more Copper, 2.3 times more Magnesium, 1.4 times more Phosphorus, 7.3 times more Potassium and 1.8 times more Water than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca and Baked Whole Red Potatoes have similar amounts of Zinc per 100 g.
Comparison of macro-nutrients per 100 grams:
White Gluten-free Bread made with rice flour, corn starch, and/or tapioca has 2.9 times more Energy, 34.9 times more Fat, 24.4 times more Saturated Fat, 10.1 times more Omega 6, 2.3 times more Carbohydrate, 2.5 times more Sugars, 2.3 times more Fructose, 2.4 times more Fiber and 1.9 times more Protein than Baked Whole Red Potatoes.
Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca as well as Baked Whole Red Potatoes have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 100 g.