Lets compare vitamin content per 100 grams of Baked White 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 7.9 times more Vitamin B1, 8.4 times more Vitamin B2, 2.5 times more Vitamin B3 and 34.8 times more Vitamin E than Baked Whole White Potatoes.
Comparing minerals per 100 grams for Baked White Potatoes vs Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour:
Baked Whole White Potatoes have 2 times more Potassium and 2.5 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 11.8 times more Calcium, 2 times more Copper, 2.6 times more Iron, 3.6 times more Magnesium, 8.9 times more Manganese, 3.1 times more Phosphorus, 50 times more Selenium, 72.4 times more Sodium and 3.9 times more Zinc than Baked Whole White Potatoes.
Comparison of macro-nutrients per 100 grams:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour contain 3.6 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, 2.1 times more Carbohydrate, 2.7 times more Sugars, 5.3 times more Fiber and 5.6 times more Protein than Baked Whole White Potatoes.
Both Baked Whole White 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.