Nutrient Comparison: Almond paste VS Whole Grain gluten-free Bread made with tapioca starch and brown rice flour per 1 lb
Compare the macro and micronutrient content in 1 lb of Almond paste versus 1 lb of Whole Grain gluten-free Bread 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 Almond paste vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
- 1 pound of Almond paste has 1.3 times more Vitamin B2 than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
- While 1 lb of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contains 2.2 times more Vitamin B1 and 2.5 times more Vitamin B6 than Almond paste.
- Both Almond paste and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour provide similar amounts of Vitamin B3 per one pound.
Comparing minerals per 1 pound for Almond paste vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
- 1 pound of Almond paste has 2.9 times more Calcium, 6.1 times more Copper, 2.1 times more Iron, 4.2 times more Magnesium, 1.7 times more Manganese, 3.4 times more Phosphorus, 2.6 times more Potassium and 2.6 times more Zinc than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
- While 1 lb of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contains 56.7 times more Sodium than Almond paste.
Comparison of macro-nutrients per 1 pound:
- 1 pound of Almond paste has 1.5 times more Energy, 3 times more Fat, 9.9 times more Saturated Fat, 3.6 times more Omega 6, 3.7 times more Sugars and 1.2 times more Protein than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
- While 1 lb of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contains 4.2 times more Omega 3 than Almond paste.
- Both Almond paste and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour offer comparable quantities of Carbohydrate and Fiber per one pound.