Lets compare vitamin content per 100 grams of White Gluten-Free Bread made with tapioca starch and brown rice flour vs Baked White Potatoes:
White Gluten-Free Bread made with tapioca starch and brown rice flour has 2.8 times more Vitamin B1, 6.3 times more Vitamin B2 and 40.3 times more Vitamin E than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.2 times more Vitamin B6 and 2 times more Vitamin B9 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 Whole White Potatoes have similar amounts of Vitamin B3 per 100 g.
Comparing minerals per 100 grams for White Gluten-Free Bread made with tapioca starch and brown rice flour vs Baked White Potatoes:
White Gluten-Free Bread made with tapioca starch and brown rice flour has 5.9 times more Calcium, 2.3 times more Manganese, 22 times more Selenium, 73.6 times more Sodium and 1.5 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.4 times more Copper, 5.1 times more Potassium and 2.2 times more Water 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 Whole White Potatoes have similar amounts of Iron, Magnesium and Phosphorus per 100 g.
Comparison of macro-nutrients per 100 grams:
White Gluten-Free Bread made with tapioca starch and brown rice flour has 3.2 times more Energy, 53.5 times more Fat, 15.7 times more Saturated Fat, 34.7 times more Omega 3, 29.1 times more Omega 6, 2.4 times more Carbohydrate, 7.4 times more Sugars, 4.3 times more Fructose, 2.6 times more Fiber and 2.6 times more Protein than Baked Whole White Potatoes.
Both White Gluten-Free Bread made with tapioca starch and brown rice flour as well as Baked Whole White Potatoes have insufficient amounts of Glucose and Sucrose in 100 g.