Nutrient Comparison: Potato Skin VS Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour per 100 g
Compare the macro and micronutrient content in 100 g of Potato Skin versus 100 g of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Potato Skin vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
- 100 grams of Potato Skin have 1.7 times more Vitamin B6 than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
- While 100 g of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 11.9 times more Vitamin B1 and 1.8 times more Vitamin B9 than Raw Potato Skin.
- 100 grams of Potato Skin have insufficient amounts of Vitamin B1
Comparing minerals per 100 grams for Potato Skin vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
- 100 grams of Potato Skin have 3.8 times more Copper, 3.6 times more Iron, 2.5 times more Potassium and 1.9 times more Water than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
- While 100 g of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 1.4 times more Calcium, 1.8 times more Magnesium, 3.4 times more Phosphorus, 30.7 times more Selenium, 54.4 times more Sodium and 2.2 times more Zinc than Raw Potato Skin.
- Both Potato Skin and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain similar levels of Manganese per 100 grams.
- 100 grams of Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 g of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 4.4 times more Energy, 82 times more Fat, 3.2 times more Carbohydrate and 2.2 times more Protein than Raw Potato Skin.
- Both Potato Skin and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour offer comparable quantities of Fiber per 100 grams.