Nutrient Comparison: Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch 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 rice flour, rice starch, and corn starch 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 rice flour, rice starch, and corn starch vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
- 5 ounces of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch have 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.
- While 5 oz of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain 2.4 times more Vitamin B6 than Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch.
Comparing minerals per 5 ounces for Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
- 5 ounces of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch have 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.
- While 5 oz of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain 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.
- Both Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain similar levels of Sodium and Zinc per five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch have 1.5 times more Fructose 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 1.3 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.
- Both Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour 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