Lets compare vitamin content per 100 grams of Baked Red Potatoes vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
Baked Whole Red Potatoes have 2.4 times more Vitamin B6 than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
While Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contains 2.5 times more Vitamin B1 and 6.4 times more Vitamin B2 than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have similar amounts of Vitamin B3 per 100 g.
Comparing minerals per 100 grams for Baked Red Potatoes vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
Baked Whole Red Potatoes have 2.4 times more Copper, 4.4 times more Potassium and 2.4 times more Water than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
While Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contains 6.7 times more Calcium, 2.9 times more Manganese, 42.5 times more Sodium and 1.5 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have similar amounts of Iron, Magnesium and Phosphorus per 100 g.
Comparison of macro-nutrients per 100 grams:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contains 3.6 times more Energy, 62.3 times more Fat, 55.7 times more Omega 3, 32 times more Omega 6, 2.5 times more Carbohydrate, 6.9 times more Sugars, 3.2 times more Fructose, 2.7 times more Fiber and 3.2 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have insufficient amounts of Glucose and Sucrose in 100 g.