Lets compare vitamin content per 7 ounces of White Gluten-Free Bread made with potato extract, rice starch, and rice flour vs Baked White Potatoes:
Both White gluten-free Bread made with potato extract, rice starch, and rice flour and Baked Whole White Potatoes have similar amounts of vitamins per 7 oz
Comparing minerals per 7 ounces for White Gluten-Free Bread made with potato extract, rice starch, and rice flour vs Baked White Potatoes:
White gluten-free Bread made with potato extract, rice starch, and rice flour has 2.4 times more Calcium and 75.4 times more Sodium than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 3.3 times more Copper, 2.5 times more Magnesium, 2 times more Phosphorus, 5.9 times more Potassium, 1.3 times more Zinc and 2.4 times more Water than White gluten-free Bread made with potato extract, rice starch, and rice flour.
Both White gluten-free Bread made with potato extract, rice starch, and rice flour and Baked Whole White Potatoes have similar amounts of Iron and Manganese per 7 oz.
Comparison of macro-nutrients per 7 ounces:
White gluten-free Bread made with potato extract, rice starch, and rice flour has 3.5 times more Energy, 71.3 times more Fat, 8.5 times more Saturated Fat, 38.9 times more Omega 3, 33.1 times more Omega 6, 2.5 times more Carbohydrate, 5.5 times more Sugars, 13.6 times more Fructose, 1.7 times more Fiber and 1.5 times more Protein than Baked Whole White Potatoes.
Both White gluten-free Bread made with potato extract, rice starch, and rice flour as well as Baked Whole White Potatoes have insufficient amounts of Glucose and Sucrose in 7 oz.