Nutrient Comparison: White Gluten-Free Bread made with potato extract, rice starch, and rice flour VS Dried Beechnuts per 100 g
Compare the macro and micronutrient content in 100 g of White Gluten-Free Bread made with potato extract, rice starch, and rice flour versus 100 g of Dried Beechnuts to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of White Gluten-Free Bread made with potato extract, rice starch, and rice flour vs Dried Beechnuts:
- Both White gluten-free Bread made with potato extract, rice starch, and rice flour and Dried Beechnuts have similar amounts of vitamins per 100 g
Comparing minerals per 100 grams for White Gluten-Free Bread made with potato extract, rice starch, and rice flour vs Dried Beechnuts:
- 100 grams of White Gluten-Free Bread made with potato extract, rice starch, and rice flour have 24 times more Calcium, more Magnesium, more Phosphorus and 13.9 times more Sodium than Dried Beechnuts.
- While 100 g of Dried Beechnuts contain 17.2 times more Copper, 3.2 times more Iron, 7.7 times more Manganese, 11.1 times more Potassium and 1.4 times more Zinc than White gluten-free Bread made with potato extract, rice starch, and rice flour.
- 100 grams of Dried Beechnuts lack sufficient amounts of Calcium, Magnesium and Phosphorus
Comparison of macro-nutrients per 100 grams:
- 100 grams of White Gluten-Free Bread made with potato extract, rice starch, and rice flour have 1.6 times more Carbohydrate than Dried Beechnuts.
- While 100 g of Dried Beechnuts contain 1.8 times more Energy, 4.7 times more Fat, 16.9 times more Saturated Fat, 2.9 times more Omega 3, 11.3 times more Omega 6 and 2 times more Protein than White gluten-free Bread made with potato extract, rice starch, and rice flour.