Comparing Nutrients in 500 calories White Gluten-Free Bread made with tapioca starch and brown rice flourVS Roasted Cashews
Weight per 500 calories
White Gluten-Free Bread made with tapioca starch and brown rice flour
168g
Roasted Cashews
87g
Dry Roasted Cashew Nuts have 1.9 times more energy per unit of mass than White Gluten-Free Bread made with tapioca starch and brown rice flour, which is very high in comparison to other foods. White Gluten-Free Bread made with tapioca starch and brown rice flour having high energy density.
Discover which food has more nutrients per 500 calories - White Gluten-Free Bread made with tapioca starch and brown rice flour or Roasted Cashews?
Macros Ratio
ProteinFatCarbs
White Gluten-Free Bread made with tapioca starch and brown rice flour
White Gluten-Free Bread Made With Tapioca Starch And Brown Rice Flour VS Roasted Cashews Nutrients Per 500 Kcal
Discover which food has more nutrients per 500 calories - White Gluten-Free Bread made with tapioca starch and brown rice flour or Roasted Cashews?
Lets compare vitamin content per 500 calories of White Gluten-Free Bread made with tapioca starch and brown rice flour vs Roasted Cashews:
500 calories of White Gluten-Free Bread made with tapioca starch and brown rice flour have 1.3 times more Vitamin B1, 2.6 times more Vitamin B2, 1.9 times more Vitamin B3 and 3.4 times more Vitamin E than Roasted Cashews.
While 500 kcal of Dry Roasted Cashew Nuts contain 1.4 times more Vitamin B6 and 1.9 times more Vitamin B9 than White Gluten-Free Bread made with tapioca starch and brown rice flour.
500 calories of White Gluten-Free Bread made with tapioca starch and brown rice flour have insufficient amounts of Vitamin B9
500 calories of Roasted Cashews have insufficient amounts of Vitamin B3 and Vitamin E
Comparing minerals per 500 calories for White Gluten-Free Bread made with tapioca starch and brown rice flour vs Roasted Cashews:
500 calories of White Gluten-Free Bread made with tapioca starch and brown rice flour have 1.8 times more Selenium and 62 times more Sodium than Roasted Cashews.
While 500 kcal of Dry Roasted Cashew Nuts contain 21.7 times more Copper, 5.9 times more Iron, 5.4 times more Magnesium, 3.6 times more Phosphorus, 2.7 times more Potassium and 5.7 times more Zinc than White Gluten-Free Bread made with tapioca starch and brown rice flour.
Both White Gluten-Free Bread made with tapioca starch and brown rice flour and Roasted Cashews contain similar levels of Manganese per 500 calories.
500 calories of White Gluten-Free Bread made with tapioca starch and brown rice flour lack sufficient amounts of Copper, Magnesium, Potassium and Zinc
Both White Gluten-Free Bread made with tapioca starch and brown rice flour as well as Dry Roasted Cashew Nuts lack sufficient amounts of Calcium in 500 calories.
Comparison of macro-nutrients per 500 calories:
500 calories of White Gluten-Free Bread made with tapioca starch and brown rice flour have 6.2 times more Omega 3, 3 times more Carbohydrate, 4.3 times more Sugars and 3.5 times more Fiber than Roasted Cashews.
While 500 kcal of Dry Roasted Cashew Nuts contain 3 times more Fat, 7.6 times more Saturated Fat, 2.8 times more Omega 6 and 1.5 times more Protein than White Gluten-Free Bread made with tapioca starch and brown rice flour.
Both White Gluten-Free Bread made with tapioca starch and brown rice flour and Roasted Cashews offer comparable quantities of Energy per 500 calories.
500 calories of Roasted Cashews provide inadequate amounts of Omega 3 and Fiber