Nutrient Comparison: Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour VS Baked Potato Skin per 100 g
Compare the macro and micronutrient content in 100 g of Rolls, gluten-free, whole grain, made with tapioca starch and brown rice 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, whole grain, made with tapioca starch and brown rice flour vs Baked Potato Skin:
- 100 grams of Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 3.1 times more Vitamin B1, 3.4 times more Vitamin B2, 1.2 times more Vitamin B3 and 34.8 times more Vitamin E than Baked Potato Skin.
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin E
Comparing minerals per 100 grams for Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour vs Baked Potato Skin:
- 100 grams of Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 3.5 times more Calcium, 2.2 times more Magnesium, 2.7 times more Manganese, 2.3 times more Phosphorus, 35.7 times more Selenium, 24.1 times more Sodium and 2.8 times more Zinc than Baked Potato Skin.
- While 100 g of Baked Potato Skin contain 3.2 times more Copper, 4.3 times more Iron and 2.1 times more Potassium than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
- 100 grams of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 1.7 times more Energy, 116 times more Fat, 53.1 times more Saturated Fat, 177.2 times more Omega 3, 98.4 times more Omega 6, 3 times more Sugars, 1.4 times more Fiber and 2.8 times more Protein than Baked Potato Skin.
- Both Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour and Baked Potato Skin offer comparable quantities of Carbohydrate per 100 grams.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6