Nutrient Comparison: Whole Grain gluten-free Bread made with tapioca starch and brown rice flour VS Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum 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 Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum 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 Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
- 5 oz of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 1.4 times more Vitamin B1 and 1.6 times more Vitamin B6 than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
Comparing minerals per 5 ounces for Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
- 5 ounces of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 1.5 times more Calcium than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
- While 5 oz of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 1.5 times more Copper, 1.4 times more Magnesium, 1.3 times more Manganese, 1.7 times more Phosphorus, 1.3 times more Potassium and 1.3 times more Zinc 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 Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum 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 1.2 times more Energy, 1.2 times more Carbohydrate, 3.3 times more Sugars, 1.7 times more Fiber and 1.3 times more Protein than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
- Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour offer comparable quantities of Fat per five ounces.