Nutrient Comparison: Whole Grain gluten-free Bread made with tapioca starch and brown rice flour VS Cookies, gluten-free, chocolate wafer 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 Cookies, gluten-free, chocolate wafer 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 Cookies, gluten-free, chocolate wafer:
- Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour and Cookies, gluten-free, chocolate wafer have similar amounts of vitamins per 7 oz
Comparing minerals per 7 ounces for Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Cookies, gluten-free, chocolate wafer:
- 7 ounces of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 1.2 times more Manganese and 4.2 times more Sodium than Cookies, gluten-free, chocolate wafer.
- While 7 oz of Cookies, gluten-free, chocolate wafer contain 1.8 times more Calcium, 3.5 times more Copper, 4.8 times more Iron, 1.3 times more Magnesium, 1.9 times more Phosphorus, 2.8 times more Potassium and 1.3 times more Zinc 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 6.7 times more Omega 3, 3.1 times more Fiber and 1.8 times more Protein than Cookies, gluten-free, chocolate wafer.
- While 7 oz of Cookies, gluten-free, chocolate wafer contain 1.8 times more Energy, 3.3 times more Fat, 57.5 times more Saturated Fat, 1.4 times more Omega 6, 1.3 times more Carbohydrate and 4.2 times more Sugars than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.