Nutrient Comparison: Toasted Cinnamon-raisin Bagels VS Toasted French or Vienna Bread per 100 g
Compare the macro and micronutrient content in 100 g of Toasted Cinnamon-raisin Bagels versus 100 g of Toasted French or Vienna Bread to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Toasted Cinnamon-raisin Bagels vs Toasted French or Vienna Bread:
- 100 grams of Toasted Cinnamon-raisin Bagels have more Vitamin A and 1.8 times more Vitamin E than Toasted French or Vienna Bread.
- While 100 g of Toasted French or Vienna Sourdough Bread contain 1.3 times more Vitamin B1, 1.4 times more Vitamin B2, 1.8 times more Vitamin B3, 13.1 times more Vitamin B5, 1.6 times more Vitamin B6 and 1.4 times more Vitamin B9 than Toasted Cinnamon-raisin Bagels.
- 100 grams of Toasted Cinnamon-raisin Bagels have insufficient amounts of Vitamin B5
- 100 grams of Toasted French or Vienna Bread have insufficient amounts of Vitamin A and Vitamin E
- Both Toasted Cinnamon-raisin Bagels as well as Toasted French or Vienna Sourdough Bread have insufficient amounts of Vitamin B12, Vitamin C, Vitamin D and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Toasted Cinnamon-raisin Bagels vs Toasted French or Vienna Bread:
- 100 g of Toasted French or Vienna Sourdough Bread contain 2.4 times more Calcium, 1.3 times more Magnesium, 1.7 times more Manganese, 1.5 times more Phosphorus, 1.9 times more Sodium and 1.3 times more Zinc than Toasted Cinnamon-raisin Bagels.
- Both Toasted Cinnamon-raisin Bagels and Toasted French or Vienna Bread contain similar levels of Copper, Iron, Potassium and Selenium per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Toasted Cinnamon-raisin Bagels have 1.8 times more Sugars than Toasted French or Vienna Bread.
- Both Toasted Cinnamon-raisin Bagels and Toasted French or Vienna Bread offer comparable quantities of Energy, Omega 3, Omega 6, Carbohydrate, Fiber and Protein per 100 grams.