Nutrient Comparison: Whole Grain gluten-free Bread made with tapioca starch and brown rice flour VS Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch 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 rice flour, rice starch, and corn starch 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 rice flour, rice starch, and corn starch:
- 5 ounces of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 2.4 times more Vitamin B6 than Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch.
- While 5 oz of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch contain 3.4 times more Vitamin B1, 1.5 times more Vitamin B2 and 2.7 times more Vitamin B3 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 rice flour, rice starch, and corn starch:
- 5 ounces of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 2.4 times more Magnesium, 2.4 times more Manganese, 1.5 times more Phosphorus and 1.6 times more Potassium than Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch.
- While 5 oz of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch contain 3 times more Calcium, 1.3 times more Copper and 4.7 times more Iron 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 rice flour, rice starch, and corn starch contain similar levels of Sodium and Zinc 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 1.3 times more Energy, 3.5 times more Fat, 41.8 times more Omega 3, 2.6 times more Omega 6, 1.4 times more Sugars and 2.2 times more Protein than Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch.
- While 5 oz of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch contain 1.5 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 Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch offer comparable quantities of Carbohydrate and Fiber per five ounces.
- 5 ounces of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch provide inadequate amounts of Omega 3