Nutrient Comparison: White Gluten-free Bread made with rice flour, corn starch or tapioca VS Cooked Chopped Frozen Broccoli per 1 lb
Compare the macro and micronutrient content in 1 lb of White Gluten-free Bread made with rice flour, corn starch or tapioca versus 1 lb of Cooked Chopped Frozen Broccoli to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of White Gluten-free Bread made with rice flour, corn starch or tapioca vs Cooked Chopped Frozen Broccoli:
- 1 pound of White Gluten-free Bread made with rice flour, corn starch or tapioca has 6.8 times more Vitamin B1, 6.2 times more Vitamin B2 and 6.1 times more Vitamin B3 than Cooked Chopped Frozen Broccoli.
- While 1 lb of Boiled Chopped Frozen Broccoli contains more Vitamin A, 1.8 times more Vitamin B6, 1.6 times more Vitamin B9, more Vitamin C, 2.2 times more Vitamin E and 293.7 times more Vitamin K than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
- 1 pound of White Gluten-free Bread made with rice flour, corn starch or tapioca have insufficient amounts of Vitamin A, Vitamin C and Vitamin K
- Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca as well as Boiled Chopped Frozen Broccoli have insufficient amounts of Vitamin B12 and Vitamin D in one pound.
Comparing minerals per 1 pound for White Gluten-free Bread made with rice flour, corn starch or tapioca vs Cooked Chopped Frozen Broccoli:
- 1 pound of White Gluten-free Bread made with rice flour, corn starch or tapioca has 4.2 times more Calcium, 2.2 times more Copper, 4.3 times more Iron, 40.6 times more Sodium and 1.7 times more Zinc than Cooked Chopped Frozen Broccoli.
- While 1 lb of Boiled Chopped Frozen Broccoli contains 1.9 times more Potassium and 2.1 times more Water 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 Cooked Chopped Frozen Broccoli contain similar levels of Magnesium, Manganese and Phosphorus per one pound.
- Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca as well as Boiled Chopped Frozen Broccoli lack sufficient amounts of Selenium in one pound.
Comparison of macro-nutrients per 1 pound:
- 1 pound of White Gluten-free Bread made with rice flour, corn starch or tapioca has 8.9 times more Energy, 43.7 times more Fat, 54.3 times more Saturated Fat, 38.2 times more Omega 6, 8.6 times more Carbohydrate, 2.4 times more Sugars, 1.4 times more Fiber and 1.4 times more Protein than Cooked Chopped Frozen Broccoli.
- While 1 lb of Boiled Chopped Frozen Broccoli contains 2.8 times more Omega 3 than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
- 1 pound of White Gluten-free Bread made with rice flour, corn starch or tapioca provide inadequate amounts of Omega 3
- 1 pound of Cooked Chopped Frozen Broccoli provide inadequate amounts of Energy and Omega 6