Nutrient Comparison: Whole Grain gluten-free Bread made with tapioca starch and brown rice flour VS Cauliflower per 7 oz
Compare the macro and micronutrient content in 7 oz of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour versus 7 oz of Cauliflower to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Cauliflower:
- 7 ounces of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 3.6 times more Vitamin B1, 5.3 times more Vitamin B2 and 2.8 times more Vitamin B3 than Cauliflower.
- While 7 oz of Raw Cauliflower contain 2 times more Vitamin B6 than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
Comparing minerals per 7 ounces for Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Cauliflower:
- 7 ounces of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 2.7 times more Calcium, 1.9 times more Copper, 1.8 times more Iron, 2.1 times more Magnesium, 3.3 times more Manganese, 1.8 times more Phosphorus, 17 times more Sodium and 2.1 times more Zinc than Cauliflower.
- While 7 oz of Raw Cauliflower contain 2.4 times more Potassium and 2.8 times more Water than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 12.4 times more Energy, 33.4 times more Fat, 55.7 times more Omega 3, 98.1 times more Omega 6, 9.9 times more Carbohydrate, 5.1 times more Sugars, 2.5 times more Fiber and 3.8 times more Protein than Cauliflower.
- 7 ounces of Cauliflower provide inadequate amounts of Energy, Omega 3 and Omega 6