Lets compare vitamin content per 100 grams of Baked White Potatoes vs White Gluten-Free Bread made with potato extract, rice starch, and rice flour:
Both Baked Whole White Potatoes and White gluten-free Bread made with potato extract, rice starch, and rice flour have similar amounts of vitamins per 100 g
Comparing minerals per 100 grams for Baked White Potatoes vs White Gluten-Free Bread made with potato extract, rice starch, and rice flour:
Baked Whole White Potatoes have 3.3 times more Copper, 2.5 times more Magnesium, 2 times more Phosphorus, 5.9 times more Potassium, 1.3 times more Zinc and 2.4 times more Water than White gluten-free Bread made with potato extract, rice starch, and rice flour.
While White gluten-free Bread made with potato extract, rice starch, and rice flour contains 2.4 times more Calcium and 75.4 times more Sodium than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and White gluten-free Bread made with potato extract, rice starch, and rice flour have similar amounts of Iron and Manganese per 100 g.
Comparison of macro-nutrients per 100 grams:
White gluten-free Bread made with potato extract, rice starch, and rice flour contains 3.5 times more Energy, 71.3 times more Fat, 8.5 times more Saturated Fat, 38.9 times more Omega 3, 33.1 times more Omega 6, 2.5 times more Carbohydrate, 5.5 times more Sugars, 13.6 times more Fructose, 1.7 times more Fiber and 1.5 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as White gluten-free Bread made with potato extract, rice starch, and rice flour have insufficient amounts of Glucose and Sucrose in 100 g.