Comparing Nutrients in 500 calories Whole Grain gluten-free Bread made with tapioca starch and brown rice flourVS Cooked Ripe Red Tomatoes
Weight per 500 calories
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour
162g
Cooked Ripe Red Tomatoes
2778g
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 17.2 times more energy per 100g than Cooked Ripe Red Tomatoes. It has high energy density when compared to other foods. Cooked Ripe Red Tomatoes having very low energy density.
Discover which food has more nutrients per 500 calories - Whole Grain gluten-free Bread made with tapioca starch and brown rice flour or Cooked Ripe Red Tomatoes?
Macros Ratio
ProteinFatCarbs
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour
Whole Grain Gluten-free Bread Made With Tapioca Starch And Brown Rice Flour VS Cooked Ripe Red Tomatoes Nutrients Per 500 Kcal
Discover which food has more nutrients per 500 calories - Whole Grain gluten-free Bread made with tapioca starch and brown rice flour or Cooked Ripe Red Tomatoes?
Lets compare vitamin content per 500 calories of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Cooked Ripe Red Tomatoes:
500 kcal of Cooked Ripe Red Tomatoes contain 3.4 times more Vitamin B1, 6.5 times more Vitamin B3 and 15.1 times more Vitamin B6 than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour and Cooked Ripe Red Tomatoes provide similar amounts of Vitamin B2 per 500 calories.
Comparing minerals per 500 calories for Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Cooked Ripe Red Tomatoes:
500 calories of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 2.7 times more Sodium than Cooked Ripe Red Tomatoes.
While 500 kcal of Cooked Ripe Red Tomatoes contain 3.1 times more Calcium, 17.4 times more Copper, 15.4 times more Iron, 5 times more Magnesium, 3.6 times more Manganese, 6.2 times more Phosphorus, 30.4 times more Potassium, 4.1 times more Zinc and 50 times more Water than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
500 calories of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour lack sufficient amounts of Calcium, Potassium and Zinc
Comparison of macro-nutrients per 500 calories:
500 calories of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 4.9 times more Fat, 24.3 times more Omega 3 and 2.2 times more Omega 6 than Cooked Ripe Red Tomatoes.
While 500 kcal of Cooked Ripe Red Tomatoes contain 1.4 times more Carbohydrate, 4.4 times more Sugars, 16.2 times more Fructose, 2.5 times more Fiber and 2.2 times more Protein than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour and Cooked Ripe Red Tomatoes offer comparable quantities of Energy per 500 calories.
500 calories of Cooked Ripe Red Tomatoes provide inadequate amounts of Omega 3 and Omega 6