Nutrient Comparison: Acorns VS Whole Grain gluten-free Bread made with tapioca starch and brown rice flour per 14 oz
Compare the macro and micronutrient content in 14 oz of Acorns versus 14 oz of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Acorns vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
- 14 ounces of Acorns have 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.
- While 14 oz of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain 1.6 times more Vitamin B1 and 2.7 times more Vitamin B2 than Raw Acorns.
Comparing minerals per 14 ounces for Acorns vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
- 14 ounces of Acorns have 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.
- While 14 oz of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain 1.5 times more Calcium and 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, Phosphorus and Zinc per 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Acorns have 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 Acorns and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour offer comparable quantities of Carbohydrate and Protein per 14 ounces.