Nutrient Comparison: Whole Grain gluten-free Bread made with tapioca starch and brown rice flour VS Florida Oranges 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 Florida Oranges 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 Florida Oranges:
- 14 ounces of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 1.8 times more Vitamin B1, 8 times more Vitamin B2, 3.5 times more Vitamin B3 and 1.8 times more Vitamin B6 than Florida Oranges.
Comparing minerals per 14 ounces for Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Florida Oranges:
- 14 ounces of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 1.4 times more Calcium, 1.9 times more Copper, 8.4 times more Iron, 3.1 times more Magnesium, 21 times more Manganese, 6.4 times more Phosphorus, more Sodium and 7.3 times more Zinc than Florida Oranges.
- While 14 oz of Raw Florida Oranges contain 1.4 times more Potassium and 2.7 times more Water than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
- 14 ounces of Florida Oranges lack sufficient amounts of Iron, Manganese, Phosphorus and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 6.7 times more Energy, 44.5 times more Fat, 75.9 times more Omega 3, 50.6 times more Omega 6, 4.3 times more Carbohydrate, 2 times more Fiber and 10.4 times more Protein than Florida Oranges.
- Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour and Florida Oranges offer comparable quantities of Sugars per 14 ounces.
- 14 ounces of Florida Oranges provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein