Nutrient Comparison: White Gluten-Free Bread made with tapioca starch and brown rice flour VS Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour 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 Rolls, gluten-free, whole grain, 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 pound of White Gluten-Free Bread made with tapioca starch and brown rice flour vs Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour:
- 1 lb of Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour contains 2.8 times more Vitamin B1, 1.3 times more Vitamin B2 and 2.7 times more Vitamin B3 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 Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour provide similar amounts of Vitamin E per one pound.
Comparing minerals per 1 pound for White Gluten-Free Bread made with tapioca starch and brown rice flour vs Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour:
- 1 lb of Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour contains 2 times more Calcium, 4.9 times more Copper, 3.1 times more Iron, 3.8 times more Magnesium, 3.8 times more Manganese, 3.3 times more Phosphorus, 2.6 times more Potassium, 2.3 times more Selenium and 2.6 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 Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour contain similar levels of Sodium 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 2.7 times more Sugars and 2.1 times more Fructose than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
- While 1 lb of Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour contains 1.4 times more Fat, 2.2 times more Saturated Fat, 3.4 times more Omega 3, 2.2 times more Omega 6, 2 times more Fiber and 2.2 times more Protein 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 Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour offer comparable quantities of Energy and Carbohydrate per one pound.