Lets compare vitamin content per 100 grams of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch vs Baked White Potatoes:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch have 1.3 times more Vitamin B5 than Baked Whole White Potatoes.
Comparing minerals per 100 grams for Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch vs Baked White Potatoes:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch have 8.2 times more Calcium, 1.2 times more Iron, 1.6 times more Magnesium, 4.2 times more Manganese, 1.7 times more Phosphorus, 101 times more Sodium and 2 times more Zinc than Baked Whole White Potatoes.
While Baked Whole White Potatoes contain 1.5 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.
Comparison of macro-nutrients per 100 grams:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch have 3.4 times more Energy, 42.7 times more Fat, 2.6 times more Carbohydrate, 6.2 times more Sugars, 1.7 times more Fiber and 3.8 times more Protein than Baked Whole White Potatoes.
Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch as well as Baked Whole White Potatoes have insufficient amounts of Fructose, Glucose and Sucrose in 100 g.