White Gluten-Free Bread Made With Potato Extract, Rice Starch, And Rice Flour VS Whole Grain Gluten-free Bread Made With Tapioca Starch And Brown Rice Flour Nutrients Per 500 Kcal
Discover which food has more nutrients per 500 calories - White Gluten-Free Bread made with potato extract, rice starch, and rice flour or Whole Grain gluten-free Bread made with tapioca starch and brown rice flour?
Lets compare vitamin content per 500 calories of White Gluten-Free Bread made with potato extract, rice starch, and rice flour vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
- Both White gluten-free Bread made with potato extract, rice starch, and rice flour and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have similar amounts of vitamins per 500 kcal
Comparing minerals per 500 calories for White Gluten-Free Bread made with potato extract, rice starch, and rice flour vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
- 500 kcal of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain 2 times more Copper, 2.9 times more Magnesium, 3 times more Manganese and 2.2 times more Phosphorus than White gluten-free Bread made with potato extract, rice starch, and rice flour.
- Both White Gluten-Free Bread made with potato extract, rice starch, and rice flour and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain similar levels of Iron and Sodium per 500 calories.
- 500 calories of White Gluten-Free Bread made with potato extract, rice starch, and rice flour lack sufficient amounts of Copper, Magnesium and Phosphorus
- Both White gluten-free Bread made with potato extract, rice starch, and rice flour as well as Whole Grain gluten-free Bread made with tapioca starch and brown rice flour lack sufficient amounts of Calcium, Potassium and Zinc in 500 calories.
Comparison of macro-nutrients per 500 calories:
- 500 calories of White Gluten-Free Bread made with potato extract, rice starch, and rice flour have 3.4 times more Fructose than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
- While 500 kcal of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain 1.5 times more Omega 3, 1.4 times more Fiber and 2.4 times more Protein than White gluten-free Bread made with potato extract, rice starch, and rice flour.
- Both White Gluten-Free Bread made with potato extract, rice starch, and rice flour and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour offer comparable quantities of Energy, Fat, Omega 6, Carbohydrate and Sugars per 500 calories.
- 500 calories of White Gluten-Free Bread made with potato extract, rice starch, and rice flour provide inadequate amounts of Protein