Lets compare vitamin content per 14 ounces of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Baked White Potatoes:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 5.2 times more Vitamin B1 and 13 times more Vitamin E than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.5 times more Vitamin B6 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 Whole White Potatoes have similar amounts of Vitamin B9 per 14 oz.
Comparing minerals per 14 ounces for Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Baked White Potatoes:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 4.1 times more Calcium, 1.4 times more Iron, 1.6 times more Magnesium, 3.6 times more Manganese, 1.7 times more Phosphorus, 18.4 times more Selenium, 77.7 times more Sodium and 2.2 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 3.3 times more Potassium and 1.7 times more Water than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour and Baked Whole White Potatoes have similar amounts of Copper per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 2.8 times more Energy, 54.7 times more Fat, 1.9 times more Carbohydrate, 1.9 times more Sugars, 4.3 times more Fructose, 1.4 times more Fiber and 2.7 times more Protein than Baked Whole White Potatoes.
Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour as well as Baked Whole White Potatoes have insufficient amounts of Glucose and Sucrose in 14 oz.