Lets compare vitamin content per 100 grams of Baked White Potatoes vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contain 1.3 times more Vitamin B5 than Baked Whole White Potatoes.
Comparing minerals per 100 grams for Baked White Potatoes vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch:
Baked Whole White Potatoes have 1.5 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 Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contain 8.2 times more Calcium, 1.6 times more Magnesium, 4.2 times more Manganese, 1.7 times more Phosphorus, 101 times more Sodium and 2 times more Zinc than Baked Whole White Potatoes.
Both Baked Whole White Potatoes and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch have similar amounts of Iron per 100 g.
Comparison of macro-nutrients per 100 grams:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contain 3.4 times more Energy, 42.7 times more Fat, 2.6 times more Carbohydrate, 6.2 times more Sugars, 1.7 times more Fiber and 3.8 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White Potatoes as well as Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch have insufficient amounts of Fructose, Glucose and Sucrose in 100 g.