Nutrient Comparison: Whole Grain gluten-free Bread made with tapioca starch and brown rice flour VS Florida Oranges per 1 lb
Compare the macro and micronutrient content in 1 lb of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour versus 1 lb of Florida Oranges to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Florida Oranges:
- 1 pound of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 1.8 times more Vitamin B1, 8 times more Vitamin B2, 3.5 times more Vitamin B3 and 1.8 times more Vitamin B6 than Florida Oranges.
Comparing minerals per 1 pound for Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Florida Oranges:
- 1 pound of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 1.4 times more Calcium, 1.9 times more Copper, 8.4 times more Iron, 3.1 times more Magnesium, 21 times more Manganese, 6.4 times more Phosphorus, more Sodium and 7.3 times more Zinc than Florida Oranges.
- While 1 lb of Raw Florida Oranges contains 1.4 times more Potassium and 2.7 times more Water than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
- 1 pound of Florida Oranges lack sufficient amounts of Iron, Manganese, Phosphorus and Zinc
Comparison of macro-nutrients per 1 pound:
- 1 pound of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 6.7 times more Energy, 44.5 times more Fat, 75.9 times more Omega 3, 50.6 times more Omega 6, 4.3 times more Carbohydrate, 2 times more Fiber and 10.4 times more Protein than Florida Oranges.
- Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour and Florida Oranges offer comparable quantities of Sugars per one pound.
- 1 pound of Florida Oranges provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein