Comparing Nutrients in 100 calories AcornsVS Whole Grain gluten-free Bread made with tapioca starch and brown rice flour
Weight per 100 calories
Acorns
26g
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour
32.4g
Acorns have 1.3 times more energy per 100g than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour. It has high energy density when compared to other foods. Whole Grain gluten-free Bread made with tapioca starch and brown rice flour having high energy density.
Discover which food has more nutrients per 100 calories - Acorns or Whole Grain gluten-free Bread made with tapioca starch and brown rice flour?
Macros Ratio
ProteinFatCarbs
Acorns
6%
53%
41%
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour
Acorns VS Whole Grain Gluten-free Bread Made With Tapioca Starch And Brown Rice Flour Nutrients Per 100 Kcal
Discover which food has more nutrients per 100 calories - Acorns or Whole Grain gluten-free Bread made with tapioca starch and brown rice flour?
Lets compare vitamin content per 100 calories of Acorns vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
100 calories of Acorns have 4.7 times more Vitamin B6 than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
While 100 kcal of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain 2 times more Vitamin B1 and 3.4 times more Vitamin B2 than Raw Acorns.
Both Acorns and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour provide similar amounts of Vitamin B3 per 100 calories.
Comparing minerals per 100 calories for Acorns vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
100 calories of Acorns have 6.7 times more Copper, 1.6 times more Magnesium, 2.1 times more Manganese and 3.5 times more Potassium than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
While 100 kcal of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain more Sodium than Raw Acorns.
Both Acorns and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain similar levels of Iron and Phosphorus per 100 calories.
100 calories of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour lack sufficient amounts of Potassium
Both Raw Acorns as well as Whole Grain gluten-free Bread made with tapioca starch and brown rice flour lack sufficient amounts of Calcium and Zinc in 100 calories.
Comparison of macro-nutrients per 100 calories:
100 calories of Acorns have 2 times more Fat, 9.3 times more Saturated Fat and 2.3 times more Omega 6 than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
While 100 kcal of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain 1.5 times more Carbohydrate and 1.5 times more Protein than Raw Acorns.
Both Acorns and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour offer comparable quantities of Energy per 100 calories.