Lets compare vitamin content per 100 grams of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch vs Baked Red Potatoes:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch have 1.5 times more Vitamin B5 than Baked Whole Red Potatoes.
Comparing minerals per 100 grams for Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch vs Baked Red Potatoes:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch have 9.1 times more Calcium, 1.6 times more Magnesium, 4.6 times more Manganese, 1.8 times more Phosphorus, 58.9 times more Sodium and 1.8 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.1 times more Copper, 3.4 times more Potassium and 2.7 times more Water than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch.
Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch and Baked Whole Red Potatoes have similar amounts of Iron per 100 g.
Comparison of macro-nutrients per 100 grams:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch have 3.6 times more Energy, 42.7 times more Fat, 2.8 times more Carbohydrate, 6.7 times more Sugars, 2 times more Fiber and 3.5 times more Protein than Baked Whole Red Potatoes.
Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch as well as Baked Whole Red Potatoes have insufficient amounts of Fructose, Glucose and Sucrose in 100 g.