Nutrient Comparison: White Gluten-Free Bread made with tapioca starch and brown rice flour VS Almond paste per 5 oz
Compare the macro and micronutrient content in 5 oz of White Gluten-Free Bread made with tapioca starch and brown rice flour versus 5 oz of Almond paste 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 tapioca starch and brown rice flour vs Almond paste:
- 5 ounces of White Gluten-Free Bread made with tapioca starch and brown rice flour have 1.6 times more Vitamin B1 and 2.6 times more Vitamin B6 than Almond paste.
- While 5 oz of Almond paste contain 1.5 times more Vitamin B2, 3.8 times more Vitamin B9 and 8.4 times more Vitamin E 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 Almond paste provide similar amounts of Vitamin B3 per five ounces.
Comparing minerals per 5 ounces for White Gluten-Free Bread made with tapioca starch and brown rice flour vs Almond paste:
- 5 ounces of White Gluten-Free Bread made with tapioca starch and brown rice flour have 2.6 times more Selenium and 57.2 times more Sodium than Almond paste.
- While 5 oz of Almond paste contain 2.9 times more Calcium, 8.6 times more Copper, 3 times more Iron, 5.2 times more Magnesium, 1.9 times more Manganese, 3.7 times more Phosphorus, 2.9 times more Potassium and 2.9 times more Zinc than White Gluten-Free Bread made with tapioca starch and brown rice flour.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of White Gluten-Free Bread made with tapioca starch and brown rice flour have 2.6 times more Omega 3 than Almond paste.
- While 5 oz of Almond paste contain 1.5 times more Energy, 3.5 times more Fat, 4.2 times more Saturated Fat, 3.9 times more Omega 6, 3.2 times more Sugars and 1.7 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 Almond paste offer comparable quantities of Carbohydrate and Fiber per five ounces.