Nutrient Comparison: Whole Grain gluten-free Bread made with tapioca starch and brown rice flour VS Tomato Juice with Salt 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 Tomato Juice with Salt 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 Tomato Juice with Salt:
- 1 pound of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 1.8 times more Vitamin B1, 4.1 times more Vitamin B2, 2.1 times more Vitamin B3 and 1.3 times more Vitamin B6 than Tomato Juice with Salt.
Comparing minerals per 1 pound for Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Tomato Juice with Salt:
- 1 pound of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 6 times more Calcium, 1.8 times more Copper, 1.9 times more Iron, 2.8 times more Magnesium, 7.4 times more Manganese, 4.1 times more Phosphorus, 2 times more Sodium and 5.3 times more Zinc than Tomato Juice with Salt.
- While 1 lb of Canned Tomato Juice with Salt contains 1.8 times more Potassium and 2.9 times more Water than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
- 1 pound of Tomato Juice with Salt lack sufficient amounts of Calcium 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 18.2 times more Energy, 32.2 times more Fat, 167 times more Omega 3, 71.3 times more Omega 6, 13.9 times more Carbohydrate, 3.8 times more Sugars, 12.3 times more Fiber and 8.5 times more Protein than Tomato Juice with Salt.
- 1 pound of Tomato Juice with Salt provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein