Comparing Nutrients in 1 kilogram White Gluten-free Bread made with rice flour, corn starch or tapioca VS Whole Grain gluten-free Bread made with tapioca starch and brown rice flour

Macros Ratio

	Protein	Fat	Carbs
White Gluten-free Bread made with rice flour, corn starch or tapioca	7%	19%	74%
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour	9%	27%	64%

Macro Nutrients

	White Gluten-free Bread made with rice flour, corn starch or tapioca	Whole Grain gluten-free Bread made with tapioca starch and brown rice flour	Recommended Dietary Allowance
Energy	85.5% 2480kcal	107% 3090kcal	2900kcal per day for Men 19-50 years
Fat	54% 52.4g	96% 93g	97g per day for Men 19-50 years
Saturated Fat	30.5% 9.77g	8.3% 2.66g	32g per day for Men 19-50 years
Omega 3	9.38% 0.15g	522% 8.35g	1.6g per day for Men 19-50 years
Omega 6	29% 4.96g	92% 15.7g	17g per day for Men 19-50 years
Cholesterol	0% 0mg	NA	290mg per day for Men 19-50 years
Carbohydrate	352% 458g	378% 491g	130g per day for Men 19-50 years
Sugars	48.7% 35.3g	135% 98g	72.5g per day for Men 19-50 years	Limit added sugars in the diet to less than 10% of total calories [Guidelines 2020]
Fructose	14% 10g	19% 14g	72.5g per day for Men 19-50 years	≤50g/day or ~10% of energy has no deleterious effect on lipid and glucose control and of ≤100g/day does not influence body weight[PMC2991323]
Glucose	% 9.9g	% 16g	g per day for Men 19-50 years
Sucrose	% 0g	% 0g	g per day for Men 19-50 years
Fiber	113% 43g	129% 49g	38g per day for Men 19-50 years
Protein	77% 43g	129% 72.5g	56g per day for Men 19-50 years

Vitamins

	White Gluten-free Bread made with rice flour, corn starch or tapioca	Whole Grain gluten-free Bread made with tapioca starch and brown rice flour	Recommended Dietary Allowance
Vitamin A	0% 0μg	NA	900μg per day for Men 19-50 years	RAE, retinol activity equivalents
Vitamin B1	313% 3.75mg	150% 1.8mg	1.2mg per day for Men 19-50 years	Thiamine
Vitamin B2	388% 5.05mg	246% 3.2mg	1.3mg per day for Men 19-50 years	Riboflavin
Vitamin B3	173% 27.8mg	88% 14mg	16mg per day for Men 19-50 years	Niacin, nicotinic acid, niacinamide
Vitamin B5	NA	NA	5mg per day for Men 19-50 years	Pantothenic acid
Vitamin B6	56% 0.73mg	69.2% 0.9mg	1.3mg per day for Men 19-50 years	Pyridoxine
Vitamin B7	NA	NA	30μg per day for Men 19-50 years	Biotin
Vitamin B9	90% 360μg	NA	400μg per day for Men 19-50 years	Folates and Folic Acid
Vitamin B12	0% 0μg	NA	2.4μg per day for Men 19-50 years	Cobalamin
Vitamin C	0% 0mg	NA	90mg per day for Men 19-50 years	Ascorbic acid
Vitamin D	0% 0IU	NA	600IU per day for Men 19-50 years	Calciferol, cholecalciferol, ergocalciferol
Vitamin E	40% 6mg	NA	15mg per day for Men 19-50 years	Tocopherols and Tocotrienols
Vitamin K	2.5% 3μg	NA	120μg per day for Men 19-50 years	Phytomenadione or phylloquinone

Minerals

	White Gluten-free Bread made with rice flour, corn starch or tapioca	Whole Grain gluten-free Bread made with tapioca starch and brown rice flour	Recommended Dietary Allowance
Calcium	138% 1380mg	60% 600mg	1000mg per day for Men 19-50 years
Copper	83.3% 0.75mg	82.2% 0.74mg	0.9mg per day for Men 19-50 years
Fluoride	NA	NA	4000μg per day for Men 19-50 years	Fluoride is a mineral that helps prevent tooth decay and helps keep your bones strong. [RDA]
Iron	329% 26.3mg	95% 7.6mg	8mg per day for Men 19-50 years
Magnesium	28.6% 120mg	74% 310mg	420mg per day for Men 19-50 years
Manganese	91% 2.1mg	220% 5.05mg	2.3mg per day for Men 19-50 years
Molybdenum	NA	NA	45μg per day for Men 19-50 years	Molybdenum is an essential trace element that is naturally present in many foods [RDA]
Phosphorus	73% 510mg	110% 770mg	700mg per day for Men 19-50 years
Potassium	22% 750mg	36% 1230mg	3400mg per day for Men 19-50 years
Selenium	7.27% 4μg	NA	55μg per day for Men 19-50 years
Sodium	298% 4470mg	340% 5100mg	1500mg per day for Men 19-50 years
Zinc	43.6% 4.8mg	52.7% 5.8mg	11mg per day for Men 19-50 years
Water	11.6% 430g	8.75% 324g	3700g per day for Men 19-50 years

Nutrient Comparison: White Gluten-free Bread made with rice flour, corn starch or tapioca VS Whole Grain gluten-free Bread made with tapioca starch and brown rice flour per 1 kg

Compare the macro and micronutrient content in 1 kg of White Gluten-free Bread made with rice flour, corn starch or tapioca versus 1 kg 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 1 kilogram of White Gluten-free Bread made with rice flour, corn starch or tapioca vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:

• 1 kilogram of White Gluten-free Bread made with rice flour, corn starch or tapioca has 2.1 times more Vitamin B1, 1.6 times more Vitamin B2 and 2 times more Vitamin B3 than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
• Both White Gluten-free Bread made with rice flour, corn starch or tapioca and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour provide similar amounts of Vitamin B6 per one kilogram.

Comparing minerals per 1 kilogram for White Gluten-free Bread made with rice flour, corn starch or tapioca vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:

• 1 kilogram of White Gluten-free Bread made with rice flour, corn starch or tapioca has 2.3 times more Calcium and 3.5 times more Iron than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
• While 1 kg of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contains 2.6 times more Magnesium, 2.4 times more Manganese, 1.5 times more Phosphorus and 1.6 times more Potassium than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
• Both White Gluten-free Bread made with rice flour, corn starch or tapioca and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain similar levels of Copper, Sodium and Zinc per one kilogram.

Comparison of macro-nutrients per 1 kilogram:

• 1 kilogram of White Gluten-free Bread made with rice flour, corn starch or tapioca has 3.7 times more Saturated Fat than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
• While 1 kg of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contains 1.8 times more Fat, 55.7 times more Omega 3, 3.2 times more Omega 6, 2.8 times more Sugars and 1.7 times more Protein than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
• Both White Gluten-free Bread made with rice flour, corn starch or tapioca and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour offer comparable quantities of Energy, Carbohydrate and Fiber per one kilogram.
• 1 kilogram of White Gluten-free Bread made with rice flour, corn starch or tapioca provide inadequate amounts of Omega 3