Lets compare vitamin content per 100 grams of Baked White Potatoes vs White Gluten-Free Bread made with tapioca starch and brown rice flour:
Baked Whole White Potatoes have 2.2 times more Vitamin B6 and 2 times more Vitamin B9 than White Gluten-Free Bread made with tapioca starch and brown rice flour.
While White Gluten-Free Bread made with tapioca starch and brown rice flour contains 2.8 times more Vitamin B1, 6.3 times more Vitamin B2 and 40.3 times more Vitamin E than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and White Gluten-Free Bread made with tapioca starch and brown rice flour have similar amounts of Vitamin B3 per 100 g.
Comparing minerals per 100 grams for Baked White Potatoes vs White Gluten-Free Bread made with tapioca starch and brown rice flour:
Baked Whole White Potatoes have 2.4 times more Copper, 1.2 times more Iron, 5.1 times more Potassium and 2.2 times more Water than White Gluten-Free Bread made with tapioca starch and brown rice flour.
While White Gluten-Free Bread made with tapioca starch and brown rice flour contains 5.9 times more Calcium, 2.3 times more Manganese, 22 times more Selenium, 73.6 times more Sodium and 1.5 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and White Gluten-Free Bread made with tapioca starch and brown rice flour have similar amounts of Magnesium and Phosphorus per 100 g.
Comparison of macro-nutrients per 100 grams:
White Gluten-Free Bread made with tapioca starch and brown rice flour contains 3.2 times more Energy, 53.5 times more Fat, 15.7 times more Saturated Fat, 34.7 times more Omega 3, 29.1 times more Omega 6, 2.4 times more Carbohydrate, 7.4 times more Sugars, 4.3 times more Fructose, 2.6 times more Fiber and 2.6 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as White Gluten-Free Bread made with tapioca starch and brown rice flour have insufficient amounts of Glucose and Sucrose in 100 g.