Comparing Nutrients in 1 pound Rolls, gluten-free, white, made with rice flour, rice starch, and corn starchVS Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour
Macros Ratio
ProteinFatCarbs
Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch
6%
10%
84%
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour
Lets compare vitamin content per 1 pound of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch have 2.5 times more Vitamin B1 than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
While Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 3.8 times more Vitamin B6, 3.9 times more Vitamin B9 and 2.9 times more Vitamin E than Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch.
Comparing minerals per 1 pound for Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch have 4.4 times more Calcium and 4 times more Iron than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
While Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 3.2 times more Magnesium, 3.2 times more Manganese, 2.6 times more Phosphorus, 2.2 times more Potassium, 23 times more Selenium and 1.4 times more Zinc than Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch.
Both Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have similar amounts of Copper, Sodium and Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch have 1.3 times more Carbohydrate, 2.3 times more Sugars, 1.3 times more Fructose and 1.8 times more Fiber than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
While Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 3.1 times more Fat and 1.7 times more Protein than Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch.
Both Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have similar amounts of Energy per 1 lb.
Both Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch as well as Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have insufficient amounts of Glucose and Sucrose in 1 lb.