Nutrient Comparison: Valencia Oranges 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 Valencia Oranges 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 Valencia Oranges vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
- 1 kg of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contains 2.1 times more Vitamin B1, 8 times more Vitamin B2, 5.1 times more Vitamin B3 and 1.4 times more Vitamin B6 than Raw Valencia Oranges.
- 1 kilogram of Valencia Oranges have insufficient amounts of Vitamin B3
Comparing minerals per 1 kilogram for Valencia Oranges vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
- 1 kilogram of Valencia Oranges has 1.5 times more Potassium and 2.7 times more Water 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, 2 times more Copper, 8.4 times more Iron, 3.1 times more Magnesium, 22 times more Manganese, 4.5 times more Phosphorus, more Sodium and 9.7 times more Zinc than Raw Valencia Oranges.
- 1 kilogram of Valencia Oranges lack sufficient amounts of Iron, Manganese and Zinc
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contains 6.3 times more Energy, 31.1 times more Fat, 52.2 times more Omega 3, 35.7 times more Omega 6, 4.1 times more Carbohydrate, 2 times more Fiber and 7 times more Protein than Raw Valencia Oranges.
- 1 kilogram of Valencia Oranges provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein