Nutrient Comparison: White Gluten-Free Bread made with tapioca starch and brown rice flour VS Roasted Cashews per 1 lb
Compare the macro and micronutrient content in 1 lb of White Gluten-Free Bread made with tapioca starch and brown rice flour versus 1 lb of Roasted Cashews 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 tapioca starch and brown rice flour vs Roasted Cashews:
- 1 pound of White Gluten-Free Bread made with tapioca starch and brown rice flour has 1.4 times more Vitamin B2 and 1.8 times more Vitamin E than Roasted Cashews.
- While 1 lb of Dry Roasted Cashew Nuts contains 1.5 times more Vitamin B1, 2.7 times more Vitamin B6 and 3.6 times more Vitamin B9 than White Gluten-Free Bread made with tapioca starch and brown rice flour.
- Both White Gluten-Free Bread made with tapioca starch and brown rice flour and Roasted Cashews provide similar amounts of Vitamin B3 per one pound.
Comparing minerals per 1 pound for White Gluten-Free Bread made with tapioca starch and brown rice flour vs Roasted Cashews:
- 1 pound of White Gluten-Free Bread made with tapioca starch and brown rice flour has 1.3 times more Calcium and 32.2 times more Sodium than Roasted Cashews.
- While 1 lb of Dry Roasted Cashew Nuts contains 41.9 times more Copper, 11.3 times more Iron, 10.4 times more Magnesium, 1.9 times more Manganese, 7 times more Phosphorus, 5.3 times more Potassium and 11 times more Zinc than White Gluten-Free Bread made with tapioca starch and brown rice flour.
- Both White Gluten-Free Bread made with tapioca starch and brown rice flour and Roasted Cashews contain similar levels of Selenium per one pound.
Comparison of macro-nutrients per 1 pound:
- 1 pound of White Gluten-Free Bread made with tapioca starch and brown rice flour has 3.2 times more Omega 3, 1.6 times more Carbohydrate, 2.3 times more Sugars and 1.8 times more Fiber than Roasted Cashews.
- While 1 lb of Dry Roasted Cashew Nuts contains 1.9 times more Energy, 5.8 times more Fat, 14.6 times more Saturated Fat, 5.4 times more Omega 6 and 2.8 times more Protein than White Gluten-Free Bread made with tapioca starch and brown rice flour.