Nutrient Comparison: White Gluten-free Bread made with rice flour, corn starch or tapioca VS Frozen Roasted Potatoes with Salt per 100 g
Compare the macro and micronutrient content in 100 g of White Gluten-free Bread made with rice flour, corn starch or tapioca versus 100 g of Frozen Roasted Potatoes with Salt 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 rice flour, corn starch or tapioca vs Frozen Roasted Potatoes with Salt:
- Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca and Frozen Roasted Potatoes with Salt have similar amounts of vitamins per 100 g
- Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca as well as Frozen Roasted Potatoes with Salt have insufficient amounts of Vitamin C in 100 grams.
Comparing minerals per 100 grams for White Gluten-free Bread made with rice flour, corn starch or tapioca vs Frozen Roasted Potatoes with Salt:
- 100 grams of White Gluten-free Bread made with rice flour, corn starch or tapioca have 9.2 times more Calcium, 5.3 times more Iron and 1.5 times more Sodium than Frozen Roasted Potatoes with Salt.
- While 100 g of Frozen Roasted Potatoes with Salt contain 6 times more Potassium than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
- 100 grams of Frozen Roasted Potatoes with Salt lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 grams of White Gluten-free Bread made with rice flour, corn starch or tapioca have 2 times more Energy, 2.9 times more Fat, 5.9 times more Saturated Fat, 1.8 times more Carbohydrate, 5.1 times more Sugars, 1.7 times more Fiber and 1.9 times more Protein than Frozen Roasted Potatoes with Salt.