Nutrient Comparison: Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour VS Whole Grain gluten-free Bread made with tapioca starch and brown rice flour per 5 oz
Compare the macro and micronutrient content in 5 oz of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour versus 5 oz of Whole Grain 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 Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
- 5 ounces of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 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 Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
- 5 ounces of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 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.
- While 5 oz of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain 1.5 times more Calcium than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
- Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain similar levels of Iron and Sodium per five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain 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 Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour offer comparable quantities of Energy, Fat and Carbohydrate per five ounces.