Nutrient Comparison: Whole Grain gluten-free Bread made with tapioca starch and brown rice flour VS Acorns per 14 oz
Compare the macro and micronutrient content in 14 oz of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour versus 14 oz of Acorns to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Acorns:
- 14 ounces of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 1.6 times more Vitamin B1 and 2.7 times more Vitamin B2 than Acorns.
- While 14 oz of Raw Acorns contain 1.3 times more Vitamin B3 and 5.9 times more Vitamin B6 than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
Comparing minerals per 14 ounces for Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Acorns:
- 14 ounces of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 1.5 times more Calcium and more Sodium than Acorns.
- While 14 oz of Raw Acorns contain 8.4 times more Copper, 2 times more Magnesium, 2.6 times more Manganese and 4.4 times more Potassium than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
- Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour and Acorns contain similar levels of Iron, Phosphorus and Zinc per 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 1.2 times more Carbohydrate than Acorns.
- While 14 oz of Raw Acorns contain 1.3 times more Energy, 2.6 times more Fat, 11.7 times more Saturated Fat and 2.9 times more Omega 6 than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
- Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour and Acorns offer comparable quantities of Protein per 14 ounces.