Nutrient Comparison: Whole Grain gluten-free Bread made with tapioca starch and brown rice flour VS White Gluten-Free Bread made with potato extract, rice starch, and rice flour per 5 oz
Compare the macro and micronutrient content in 5 oz of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour versus 5 oz of White Gluten-Free Bread made with potato extract, rice starch, and rice flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs White Gluten-Free Bread made with potato extract, rice starch, and rice flour:
- Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour and White gluten-free Bread made with potato extract, rice starch, and rice flour have similar amounts of vitamins per 5 oz
Comparing minerals per 5 ounces for Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs White Gluten-Free Bread made with potato extract, rice starch, and rice flour:
- 5 ounces of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 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 Whole Grain gluten-free Bread made with tapioca starch and brown rice flour and White Gluten-Free Bread made with potato extract, rice starch, and rice flour contain similar levels of Iron and Sodium per five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 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.
- While 5 oz of White gluten-free Bread made with potato extract, rice starch, and rice flour contain 3.5 times more Fructose 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 White Gluten-Free Bread made with potato extract, rice starch, and rice flour offer comparable quantities of Energy, Fat, Omega 6, Carbohydrate and Sugars per five ounces.