Nutrient Comparison: Potato Bread VS Tortillas, ready-to-bake or -fry, flour, shelf stable per 100 g
Compare the macro and micronutrient content in 100 g of Potato Bread versus 100 g of Tortillas, ready-to-bake or -fry, flour, shelf stable to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Potato Bread vs Tortillas, ready-to-bake or -fry, flour, shelf stable:
- 100 grams of Potato Bread have more Vitamin A, 2.9 times more Vitamin B5, 8.3 times more Vitamin B6, more Vitamin B12 and 1.6 times more Vitamin K than Tortillas, ready-to-bake or -fry, flour, shelf stable.
- While 100 g of Tortillas, ready-to-bake or -fry, flour, shelf stable contain 2.6 times more Vitamin B1, 3.4 times more Vitamin B3 and 1.8 times more Vitamin E than Potato Bread.
- Both Potato Bread and Tortillas, ready-to-bake or -fry, flour, shelf stable provide similar amounts of Vitamin B2 and Vitamin B9 per 100 grams.
- 100 grams of Tortillas, ready-to-bake or -fry, flour, shelf stable have insufficient amounts of Vitamin A and Vitamin B12
- Both Potato Bread as well as Tortillas, ready-to-bake or -fry, flour, shelf stable have insufficient amounts of Vitamin C and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Potato Bread vs Tortillas, ready-to-bake or -fry, flour, shelf stable:
- 100 grams of Potato Bread have 1.3 times more Magnesium, 1.7 times more Phosphorus, 5.4 times more Potassium and 2.5 times more Zinc than Tortillas, ready-to-bake or -fry, flour, shelf stable.
- While 100 g of Tortillas, ready-to-bake or -fry, flour, shelf stable contain 1.5 times more Iron, 2 times more Manganese, 2.3 times more Selenium and 2 times more Sodium than Potato Bread.
- Both Potato Bread and Tortillas, ready-to-bake or -fry, flour, shelf stable contain similar levels of Calcium and Copper per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Potato Bread have 3.5 times more Sugars, 2.6 times more Fiber and 1.6 times more Protein than Tortillas, ready-to-bake or -fry, flour, shelf stable.
- While 100 g of Tortillas, ready-to-bake or -fry, flour, shelf stable contain 2.4 times more Fat, more Saturated Fat, more Omega 3 and more Omega 6 than Potato Bread.
- Both Potato Bread and Tortillas, ready-to-bake or -fry, flour, shelf stable offer comparable quantities of Energy and Carbohydrate per 100 grams.
- 100 grams of Potato Bread provide inadequate amounts of Omega 3 and Omega 6