Nutrient Comparison: White Gluten-Free Bread made with tapioca starch and brown rice flour VS Acorns per 7 oz
Compare the macro and micronutrient content in 7 oz of White Gluten-Free Bread made with tapioca starch and brown rice flour versus 7 oz of Acorns to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of White Gluten-Free Bread made with tapioca starch and brown rice flour vs Acorns:
- 7 ounces of White Gluten-Free Bread made with tapioca starch and brown rice flour have 1.2 times more Vitamin B1 and 2.3 times more Vitamin B2 than Acorns.
- While 7 oz of Raw Acorns contain 1.3 times more Vitamin B3, 5.6 times more Vitamin B6 and 4.6 times more Vitamin B9 than White Gluten-Free Bread made with tapioca starch and brown rice flour.
Comparing minerals per 7 ounces for White Gluten-Free Bread made with tapioca starch and brown rice flour vs Acorns:
- 7 ounces of White Gluten-Free Bread made with tapioca starch and brown rice flour have 1.4 times more Calcium and more Sodium than Acorns.
- While 7 oz of Raw Acorns contain 11.7 times more Copper, 1.5 times more Iron, 2.5 times more Magnesium, 3 times more Manganese and 5 times more Potassium than White Gluten-Free Bread made with tapioca starch and brown rice flour.
- Both White Gluten-Free Bread made with tapioca starch and brown rice flour and Acorns contain similar levels of Phosphorus and Zinc per seven ounces.
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of White Gluten-Free Bread made with tapioca starch and brown rice flour have 1.3 times more Carbohydrate than Acorns.
- While 7 oz of Raw Acorns contain 1.3 times more Energy, 3 times more Fat, 4.9 times more Saturated Fat and 3.2 times more Omega 6 than White Gluten-Free Bread made with tapioca starch and brown rice flour.
- Both White Gluten-Free Bread made with tapioca starch and brown rice flour and Acorns offer comparable quantities of Protein per seven ounces.