Nutrient Comparison: Baked Red Potatoes 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 Red Potatoes 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 Red Potatoes vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch:
- 100 g of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contain 1.5 times more Vitamin B5 than Baked Whole Red Potatoes.
Comparing minerals per 100 grams for Baked Red Potatoes vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch:
- 100 grams of Baked Red Potatoes have 2.1 times more Copper, 3.4 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 9.1 times more Calcium, 1.6 times more Magnesium, 4.6 times more Manganese, 1.8 times more Phosphorus, 58.9 times more Sodium and 1.8 times more Zinc than Baked Whole Red Potatoes.
- Both Baked Red Potatoes and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contain similar levels of Iron per 100 grams.
- 100 grams of Baked Red Potatoes 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 3.6 times more Energy, 42.7 times more Fat, 2.8 times more Carbohydrate, 6.7 times more Sugars, 2 times more Fiber and 3.5 times more Protein than Baked Whole Red Potatoes.