Nutrient Comparison: Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour versus 100 g of Baked Potato Skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Baked Potato Skin:
- 100 grams of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 2 times more Vitamin B1, 1.4 times more Vitamin B9 and 13 times more Vitamin E than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 4.4 times more Vitamin B6 than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin E
Comparing minerals per 100 grams for Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Baked Potato Skin:
- 100 grams of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 1.2 times more Calcium, 1.3 times more Phosphorus, 13.1 times more Selenium, 25.9 times more Sodium and 1.6 times more Zinc than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 7.4 times more Copper, 7.9 times more Iron and 3.5 times more Potassium than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
- Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour and Baked Potato Skin contain similar levels of Magnesium and Manganese per 100 grams.
- 100 grams of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 1.3 times more Energy, 82 times more Fat, 2.1 times more Sugars and 1.3 times more Protein than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 2.7 times more Fiber than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
- Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour and Baked Potato Skin offer comparable quantities of Carbohydrate per 100 grams.