Nutrient Comparison: White Gluten-Free Bread made with tapioca starch and brown rice flour VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of White Gluten-Free Bread made with tapioca starch and brown rice flour versus 100 g of Baked 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 tapioca starch and brown rice flour vs Baked Potato Skin:
- 100 grams of White Gluten-Free Bread made with tapioca starch and brown rice flour have 2.5 times more Vitamin B2 and 40.3 times more Vitamin E than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 2.2 times more Vitamin B3 and 6.5 times more Vitamin B6 than White Gluten-Free Bread made with tapioca starch and brown rice flour.
- Both White Gluten-Free Bread made with tapioca starch and brown rice flour and Baked Potato Skin provide similar amounts of Vitamin B1 and Vitamin B9 per 100 grams.
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin E
Comparing minerals per 100 grams for White Gluten-Free Bread made with tapioca starch and brown rice flour vs Baked Potato Skin:
- 100 grams of White Gluten-Free Bread made with tapioca starch and brown rice flour have 1.7 times more Calcium, 15.7 times more Selenium and 24.5 times more Sodium than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 15.4 times more Copper, 13.3 times more Iron, 1.7 times more Magnesium, 1.4 times more Manganese, 1.4 times more Phosphorus and 5.4 times more Potassium than White Gluten-Free Bread made with tapioca starch and brown rice flour.
- Both White Gluten-Free Bread made with tapioca starch and brown rice flour and Baked Potato Skin contain similar levels of Zinc per 100 grams.
- 100 grams of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of White Gluten-Free Bread made with tapioca starch and brown rice flour have 1.5 times more Energy, 80.2 times more Fat, 52 times more Omega 3, 44.6 times more Omega 6, 8.1 times more Sugars and 1.3 times more Protein than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 1.4 times more Fiber than White Gluten-Free Bread made with tapioca starch and brown rice flour.
- Both White Gluten-Free Bread made with tapioca starch and brown rice flour and Baked Potato Skin offer comparable quantities of Carbohydrate per 100 grams.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6