Nutrient Comparison: Baked Potato Flesh VS Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch per 100 g
Compare the macro and micronutrient content in 100 g of Baked Potato Flesh versus 100 g of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Potato Flesh vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch:
- Both Baked Potatoes Flesh no Salt and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch have similar amounts of vitamins per 100 g
- Both Baked Potato Flesh and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch provide similar amounts of Vitamin B5 per 100 grams.
Comparing minerals per 100 grams for Baked Potato Flesh vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch:
- 100 grams of Baked Potato Flesh have 2.6 times more Copper, 2.4 times more Potassium and 2.7 times more Water than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch.
- While 100 g of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contain 16.4 times more Calcium, 2.2 times more Iron, 1.8 times more Magnesium, 5 times more Manganese, 2.5 times more Phosphorus, 141.4 times more Sodium and 2.4 times more Zinc than Baked Potatoes Flesh no Salt.
- 100 grams of Baked Potato Flesh lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 g of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contain 3.3 times more Energy, 64 times more Fat, 2.6 times more Carbohydrate, 5.6 times more Sugars, 2.4 times more Fiber and 4.1 times more Protein than Baked Potatoes Flesh no Salt.