Nutrient Comparison: Baked Red Potatoes VS Whole Grain gluten-free Bread made with tapioca starch and brown rice flour per 100 g
Compare the macro and micronutrient content in 100 g of Baked Red Potatoes versus 100 g of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
- 100 grams of Baked Red Potatoes have 2.4 times more Vitamin B6 than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
- While 100 g of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain 2.5 times more Vitamin B1 and 6.4 times more Vitamin B2 than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour provide similar amounts of Vitamin B3 per 100 grams.
Comparing minerals per 100 grams for Baked Red Potatoes vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
- 100 grams of Baked Red Potatoes have 2.4 times more Copper, 4.4 times more Potassium and 2.4 times more Water than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
- While 100 g of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain 6.7 times more Calcium, 2.9 times more Manganese, 42.5 times more Sodium and 1.5 times more Zinc than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain similar levels of Iron, Magnesium and Phosphorus per 100 grams.
- 100 grams of Baked Red Potatoes lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 g of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain 3.6 times more Energy, 62.3 times more Fat, 55.7 times more Omega 3, 32 times more Omega 6, 2.5 times more Carbohydrate, 6.9 times more Sugars, 2.7 times more Fiber and 3.2 times more Protein than Baked Whole Red Potatoes.
- 100 grams of Baked Red Potatoes provide inadequate amounts of Omega 3 and Omega 6