Lets compare vitamin content per 1 kilogram of White Gluten-free Bread made with rice flour, corn starch or tapioca vs Baked White Potatoes:
White Gluten-free Bread made with rice flour, corn starch, and/or tapioca has 7.8 times more Vitamin B1, 11.7 times more Vitamin B2, 1.8 times more Vitamin B3 and 15 times more Vitamin E than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2.9 times more Vitamin B6, more Vitamin C and 9 times more Vitamin K than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca and Baked Whole White Potatoes have similar amounts of Vitamin B9 per 1 kg.
Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca as well as Baked Whole White Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for White Gluten-free Bread made with rice flour, corn starch or tapioca vs Baked White Potatoes:
White Gluten-free Bread made with rice flour, corn starch, and/or tapioca has 13.8 times more Calcium, 4.1 times more Iron, 63.9 times more Sodium and 1.4 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.7 times more Copper, 2.3 times more Magnesium, 1.5 times more Phosphorus, 7.3 times more Potassium and 1.8 times more Water than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca and Baked Whole White Potatoes have similar amounts of Manganese per 1 kg.
Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca as well as Baked Whole White Potatoes have insufficient amounts of Selenium in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
White Gluten-free Bread made with rice flour, corn starch, and/or tapioca has 2.7 times more Energy, 34.9 times more Fat, 24.4 times more Saturated Fat, 10.1 times more Omega 6, 2.2 times more Carbohydrate, 2.3 times more Sugars, 2.8 times more Fructose, 2 times more Fiber and 2.1 times more Protein than Baked Whole White Potatoes.
Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca as well as Baked Whole White Potatoes have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 1 kg.