Nutrient Comparison: 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 per 5 oz
Compare the macro and micronutrient content in 5 oz of White Gluten-Free Bread made with potato extract, rice starch, and rice flour versus 5 oz 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 5 ounces 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 5 oz
Comparing minerals per 5 ounces 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:
- 5 oz of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain 2.5 times more Calcium, 1.9 times more Copper, 2.8 times more Magnesium, 2.9 times more Manganese, 2.1 times more Phosphorus, 1.3 times more Potassium and 2.2 times more Zinc 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 five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of White Gluten-Free Bread made with potato extract, rice starch, and rice flour have 3.5 times more Fructose than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
- While 5 oz of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain 1.4 times more Omega 3, 1.4 times more Fiber and 2.3 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 five ounces.