Comparing Nutrients in 100 grams Pan Dulce, La Ricura, Salpora de Arroz con Azucar, cookie-like, contains wheat flour and rice flourVS Baked White Potatoes
Macros Ratio
ProteinFatCarbs
Pan Dulce, La Ricura, Salpora de Arroz con Azucar, cookie-like, contains wheat flour and rice flour
Lets compare vitamin content per 100 grams of Pan Dulce, La Ricura, Salpora de Arroz con Azucar, cookie-like, contains wheat flour and rice flour vs Baked White Potatoes:
Both Pan Dulce, La Ricura, Salpora de Arroz con Azucar, cookie-like, contains wheat flour and rice flour and Baked Whole White Potatoes have similar amounts of vitamins per 100 g
Comparing minerals per 100 grams for Pan Dulce, La Ricura, Salpora de Arroz con Azucar, cookie-like, contains wheat flour and rice flour vs Baked White Potatoes:
Pan Dulce, La Ricura, Salpora de Arroz con Azucar, cookie-like, contains wheat flour and rice flour have 5.2 times more Calcium, 2.1 times more Copper, 3.9 times more Iron, 3 times more Manganese, 4 times more Phosphorus, 44 times more Selenium, 63.6 times more Sodium and 2.3 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 5.8 times more Potassium and 10.6 times more Water than Pan Dulce, La Ricura, Salpora de Arroz con Azucar, cookie-like, contains wheat flour and rice flour.
Both Pan Dulce, La Ricura, Salpora de Arroz con Azucar, cookie-like, contains wheat flour and rice flour and Baked Whole White Potatoes have similar amounts of Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
Pan Dulce, La Ricura, Salpora de Arroz con Azucar, cookie-like, contains wheat flour and rice flour have 4.8 times more Energy, 107.4 times more Fat, 3.1 times more Carbohydrate, 14.3 times more Sugars and 4.2 times more Protein than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.8 times more Fiber than Pan Dulce, La Ricura, Salpora de Arroz con Azucar, cookie-like, contains wheat flour and rice flour.
Both Pan Dulce, La Ricura, Salpora de Arroz con Azucar, cookie-like, contains wheat flour and rice flour as well as Baked Whole White Potatoes have insufficient amounts of Fructose, Glucose and Sucrose in 100 g.