Nutrient Comparison: Whole Grain 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 Whole Grain 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 Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Acorns:
- 7 ounces of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 1.6 times more Vitamin B1 and 2.7 times more Vitamin B2 than Acorns.
- While 7 oz of Raw Acorns contain 1.3 times more Vitamin B3 and 5.9 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 Acorns:
- 7 ounces of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 1.5 times more Calcium and more Sodium than Acorns.
- While 7 oz of Raw Acorns contain 8.4 times more Copper, 2 times more Magnesium, 2.6 times more Manganese and 4.4 times more Potassium than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
- Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour and Acorns contain similar levels of Iron, Phosphorus and Zinc per seven ounces.
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 1.2 times more Carbohydrate than Acorns.
- While 7 oz of Raw Acorns contain 1.3 times more Energy, 2.6 times more Fat, 11.7 times more Saturated Fat and 2.9 times more Omega 6 than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
- Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour and Acorns offer comparable quantities of Protein per seven ounces.