POTATO STARCH vs GLUTEN FREE BAKING FLOUR BLEND
Nutrition comparison per 100 g serving
Ad 468x60
GLUTEN FREE BAKING FLOUR BLEND wins in 4 out of 10 nutrient categories
POTATO STARCH: 0
vs
GLUTEN FREE BAKING FLOUR BLEND: 4
(6 ties)
Overview
| Nutrient | POTATO STARCH | GLUTEN FREE BAKING FLOUR BLEND | Winner |
|---|---|---|---|
| Calories | 344 cal | 343 cal | |
| Protein | 0 g | 2.9 g | |
| Carbs | 84.4 g | 82.9 g | |
| Fat | 0 g | 0 g | Tie |
| Fiber | 0 g | 2.9 g | |
| Sugar | 0 g | 0 g | Tie |
Vitamins
| Vitamin | POTATO STARCH | GLUTEN FREE BAKING FLOUR BLEND | Winner |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0 MG | Tie |
Minerals
| Mineral | POTATO STARCH | GLUTEN FREE BAKING FLOUR BLEND | Winner |
|---|---|---|---|
| Calcium, Ca | 0 MG | 0 MG | Tie |
| Iron, Fe | 0 MG | 0 MG | Tie |
| Sodium, Na | 0 MG | 0 MG | Tie |