Nutrient Comparison: Whole Grain gluten-free Bread made with tapioca starch and brown rice flour VS Dried Acorns per 1 kg
Compare the macro and micronutrient content in 1 kg of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour versus 1 kg of Dried Acorns to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Dried Acorns:
- 1 kilogram of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 1.2 times more Vitamin B1 and 2.1 times more Vitamin B2 than Dried Acorns.
- While 1 kg of Dried Acorns contains 1.7 times more Vitamin B3 and 7.7 times more Vitamin B6 than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
Comparing minerals per 1 kilogram for Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Dried Acorns:
- 1 kilogram of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has more Sodium than Dried Acorns.
- While 1 kg of Dried Acorns contains 11.1 times more Copper, 1.4 times more Iron, 2.6 times more Magnesium, 2.7 times more Manganese, 1.3 times more Phosphorus and 5.8 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 Dried Acorns contain similar levels of Calcium and Zinc per one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of Dried Acorns contains 1.6 times more Energy, 3.4 times more Fat, 15.4 times more Saturated Fat and 3.9 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 Dried Acorns offer comparable quantities of Carbohydrate and Protein per one kilogram.