Nutrient Comparison: Baked Potato Skin VS Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch per 100 g
Compare the macro and micronutrient content in 100 g of Baked Potato Skin versus 100 g of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Potato Skin vs Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch:
- 100 grams of Baked Potato Skin have 16.6 times more Vitamin B6, 2.8 times more Vitamin B9 and more Vitamin C than Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch.
- While 100 g of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch contain 5 times more Vitamin B1, 4.5 times more Vitamin B2 and 1.3 times more Vitamin B3 than Baked Potato Skin.
- 100 grams of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch have insufficient amounts of Vitamin C
- Both Baked Potato Skin as well as Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Baked Potato Skin vs Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch:
- 100 grams of Baked Potato Skin have 8.5 times more Copper, 2 times more Iron, 3.3 times more Magnesium, 3 times more Manganese, 2 times more Phosphorus and 7.5 times more Potassium than Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch.
- While 100 g of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch contain 5.3 times more Calcium and 28.2 times more Sodium than Baked Potato Skin.
- Both Baked Potato Skin and Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch contain similar levels of Zinc per 100 grams.
- Both Baked Potato Skin as well as Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Baked Potato Skin have 1.5 times more Fiber and 1.3 times more Protein than Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch.
- While 100 g of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch contain 26.5 times more Fat, 19.1 times more Omega 6 and 4.9 times more Sugars than Baked Potato Skin.
- Both Baked Potato Skin and Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch offer comparable quantities of Energy and Carbohydrate per 100 grams.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 6
- Both Baked Potato Skin as well as Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch provide inadequate amounts of Omega 3 in 100 grams.