Nutrient Comparison: White Gluten-free Bread made with rice flour, corn starch or tapioca VS Cooked Frozen Carrots per 100 g
Compare the macro and micronutrient content in 100 g of White Gluten-free Bread made with rice flour, corn starch or tapioca versus 100 g of Cooked Frozen Carrots 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 rice flour, corn starch or tapioca vs Cooked Frozen Carrots:
- 100 grams of White Gluten-free Bread made with rice flour, corn starch or tapioca have 12.5 times more Vitamin B1, 13.6 times more Vitamin B2, 6.7 times more Vitamin B3 and 3.3 times more Vitamin B9 than Cooked Frozen Carrots.
- While 100 g of Boiled and Drained Frozen Carrots contain more Vitamin A, more Vitamin C, 1.7 times more Vitamin E and 45.3 times more Vitamin K than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
- Both White Gluten-free Bread made with rice flour, corn starch or tapioca and Cooked Frozen Carrots provide similar amounts of Vitamin B6 per 100 grams.
- 100 grams of White Gluten-free Bread made with rice flour, corn starch or tapioca have insufficient amounts of Vitamin A, Vitamin C and Vitamin K
- Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca as well as Boiled and Drained Frozen Carrots have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for White Gluten-free Bread made with rice flour, corn starch or tapioca vs Cooked Frozen Carrots:
- 100 grams of White Gluten-free Bread made with rice flour, corn starch or tapioca have 3.9 times more Calcium, 5 times more Iron, 1.3 times more Manganese, 1.6 times more Phosphorus, 7.6 times more Sodium and 1.4 times more Zinc than Cooked Frozen Carrots.
- While 100 g of Boiled and Drained Frozen Carrots contain 2.6 times more Potassium and 2.1 times more Water than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
- Both White Gluten-free Bread made with rice flour, corn starch or tapioca and Cooked Frozen Carrots contain similar levels of Copper and Magnesium per 100 grams.
- Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca as well as Boiled and Drained Frozen Carrots lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of White Gluten-free Bread made with rice flour, corn starch or tapioca have 6.7 times more Energy, 7.7 times more Fat, 8.1 times more Saturated Fat, 1.7 times more Omega 6, 5.9 times more Carbohydrate, 1.3 times more Fiber and 7.4 times more Protein than Cooked Frozen Carrots.
- While 100 g of Boiled and Drained Frozen Carrots contain 2.9 times more Omega 3 than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
- Both White Gluten-free Bread made with rice flour, corn starch or tapioca and Cooked Frozen Carrots offer comparable quantities of Sugars per 100 grams.
- 100 grams of White Gluten-free Bread made with rice flour, corn starch or tapioca provide inadequate amounts of Omega 3
- 100 grams of Cooked Frozen Carrots provide inadequate amounts of Energy, Omega 6 and Protein