Nutrient Comparison: Acorns 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 Acorns 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 Acorns vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
- 1 kilogram of Acorns has 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 1 kg of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contains 1.6 times more Vitamin B1 and 2.7 times more Vitamin B2 than Raw Acorns.
Comparing minerals per 1 kilogram for Acorns vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
- 1 kilogram of Acorns has 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 1 kg of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contains 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 one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Acorns has 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 one kilogram.