Nutrient Comparison: Roasted Almonds VS White Gluten-Free Bread made with tapioca starch and brown rice flour per 5 oz
Compare the macro and micronutrient content in 5 oz of Roasted Almonds versus 5 oz of White 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 Roasted Almonds vs White Gluten-Free Bread made with tapioca starch and brown rice flour:
- 5 ounces of Roasted Almonds have 4.4 times more Vitamin B2, 2.6 times more Vitamin B3, 1.4 times more Vitamin B6, 2.9 times more Vitamin B9 and 14.8 times more Vitamin E than White Gluten-Free Bread made with tapioca starch and brown rice flour.
- While 5 oz of White Gluten-Free Bread made with tapioca starch and brown rice flour contain 1.8 times more Vitamin B1 than Dry Roasted Almonds.
Comparing minerals per 5 ounces for Roasted Almonds vs White Gluten-Free Bread made with tapioca starch and brown rice flour:
- 5 ounces of Roasted Almonds have 4.5 times more Calcium, 20.7 times more Copper, 7 times more Iron, 11.2 times more Magnesium, 5.1 times more Manganese, 6.7 times more Phosphorus, 6.7 times more Potassium and 6.5 times more Zinc than White Gluten-Free Bread made with tapioca starch and brown rice flour.
- While 5 oz of White Gluten-Free Bread made with tapioca starch and brown rice flour contain 5.5 times more Selenium and 171.7 times more Sodium than Dry Roasted Almonds.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Roasted Almonds have 2 times more Energy, 6.6 times more Fat, 6.5 times more Saturated Fat, 9.1 times more Omega 6, 2 times more Fiber and 3.9 times more Protein than White Gluten-Free Bread made with tapioca starch and brown rice flour.
- While 5 oz of White Gluten-Free Bread made with tapioca starch and brown rice flour contain 52 times more Omega 3, 2.4 times more Carbohydrate, 2.3 times more Sugars and 154 times more Fructose than Dry Roasted Almonds.
- 5 ounces of Roasted Almonds provide inadequate amounts of Omega 3