Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour contain 5.3 times more Vitamin B1, 7.2 times more Vitamin B2, 2.4 times more Vitamin B3 and 17.4 times more Vitamin E than Baked Whole Red Potatoes.
Comparing minerals per 100 grams for Baked Red Potatoes vs Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour:
Baked Whole Red Potatoes have 2 times more Potassium and 2.6 times more Water than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
While Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour contain 13.1 times more Calcium, 1.5 times more Copper, 2.3 times more Iron, 3.4 times more Magnesium, 9.8 times more Manganese, 3.2 times more Phosphorus, 42.3 times more Sodium and 3.4 times more Zinc than Baked Whole Red Potatoes.
Comparison of macro-nutrients per 100 grams:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour contain 3.8 times more Energy, 77.3 times more Fat, 34.5 times more Saturated Fat, 118.1 times more Omega 3, 64.2 times more Omega 6, 2.3 times more Carbohydrate, 2.9 times more Sugars, 6.2 times more Fiber and 5.1 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have insufficient amounts of Fructose, Glucose and Sucrose in 100 g.