Nutrient Comparison: Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour VS Boiled Potato Flesh, Cooked In 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 Boiled Potato Flesh, Cooked In 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 Boiled Potato Flesh, Cooked In Skin:
- 100 grams of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 2.4 times more Vitamin B1, 3.1 times more Vitamin B9 and 52 times more Vitamin E than Boiled Potato Flesh, Cooked In Skin.
- While 100 g of Boiled Potato Flesh, Cooked In Skin without Salt contain 2.1 times more Vitamin B6 than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
- 100 grams of Boiled Potato Flesh, Cooked In 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 Boiled Potato Flesh, Cooked In Skin:
- 100 grams of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 8.2 times more Calcium, 2.9 times more Iron, 1.9 times more Magnesium, 4.9 times more Manganese, 2.9 times more Phosphorus, 30.7 times more Selenium, 136 times more Sodium and 2.6 times more Zinc than Boiled Potato Flesh, Cooked In Skin.
- While 100 g of Boiled Potato Flesh, Cooked In Skin without Salt contain 1.7 times more Copper, 2.3 times more Potassium and 1.7 times more Water than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
- 100 grams of Boiled Potato Flesh, Cooked In Skin lack sufficient amounts of Calcium and 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 3 times more Energy, 82 times more Fat, 2 times more Carbohydrate, 3.3 times more Sugars, 5.3 times more Fructose, 1.6 times more Fiber and 3 times more Protein than Boiled Potato Flesh, Cooked In Skin.