Lets compare vitamin content per 14 ounces of Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour vs Baked Red Potatoes:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 5.3 times more Vitamin B1, 7.2 times more Vitamin B2, 2.4 times more Vitamin B3 and 17.4 times more Vitamin E than Baked Whole Red Potatoes.
Comparing minerals per 14 ounces for Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour vs Baked Red Potatoes:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 13.1 times more Calcium, 1.5 times more Copper, 2.3 times more Iron, 3.4 times more Magnesium, 9.8 times more Manganese, 3.2 times more Phosphorus, 42.3 times more Sodium and 3.4 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2 times more Potassium and 2.6 times more Water than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
Comparison of macro-nutrients per 14 ounces:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 3.8 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, 2.3 times more Carbohydrate, 2.9 times more Sugars, 6.2 times more Fiber and 5.1 times more Protein than Baked Whole Red Potatoes.
Both Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour as well as Baked Whole Red Potatoes have insufficient amounts of Fructose, Glucose and Sucrose in 14 oz.