Nutrient Comparison: Baked Potato Skin VS White Gluten-Free Bread made with potato extract, rice starch, and rice flour per 100 g
Compare the macro and micronutrient content in 100 g of Baked Potato Skin versus 100 g of White Gluten-Free Bread made with potato extract, rice starch, and rice flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Potato Skin vs White Gluten-Free Bread made with potato extract, rice starch, and rice flour:
- Both Baked Potato Skin and White gluten-free Bread made with potato extract, rice starch, and rice flour have similar amounts of vitamins per 100 g
Comparing minerals per 100 grams for Baked Potato Skin vs White Gluten-Free Bread made with potato extract, rice starch, and rice flour:
- 100 grams of Baked Potato Skin have 1.4 times more Calcium, 20.9 times more Copper, 9.3 times more Iron, 3.9 times more Magnesium, 3.5 times more Manganese, 2.7 times more Phosphorus, 6.2 times more Potassium and 1.9 times more Zinc than White Gluten-Free Bread made with potato extract, rice starch, and rice flour.
- While 100 g of White gluten-free Bread made with potato extract, rice starch, and rice flour contain 25.1 times more Sodium than Baked Potato Skin.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Baked Potato Skin have 2.3 times more Fiber and 1.4 times more Protein than White Gluten-Free Bread made with potato extract, rice starch, and rice flour.
- While 100 g of White gluten-free Bread made with potato extract, rice starch, and rice flour contain 1.6 times more Energy, 107 times more Fat, 58.3 times more Omega 3, 50.7 times more Omega 6 and 6 times more Sugars than Baked Potato Skin.
- Both Baked Potato Skin and White Gluten-Free Bread made with potato extract, rice starch, and rice flour offer comparable quantities of Carbohydrate per 100 grams.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6