Lets compare vitamin content per 1 pound of Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour vs Baked White Potatoes:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 7.9 times more Vitamin B1, 8.4 times more Vitamin B2, 2.5 times more Vitamin B3 and 34.8 times more Vitamin E than Baked Whole White Potatoes.
Comparing minerals per 1 pound for Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour vs Baked White Potatoes:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 11.8 times more Calcium, 2 times more Copper, 2.6 times more Iron, 3.6 times more Magnesium, 8.9 times more Manganese, 3.1 times more Phosphorus, 50 times more Selenium, 72.4 times more Sodium and 3.9 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 2 times more Potassium and 2.5 times more Water than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
Comparison of macro-nutrients per 1 pound:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 3.6 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, 2.1 times more Carbohydrate, 2.7 times more Sugars, 5.3 times more Fiber and 5.6 times more Protein than Baked Whole White Potatoes.
Both Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour as well as Baked Whole White Potatoes have insufficient amounts of Fructose, Glucose and Sucrose in 1 lb.