Nutrient Comparison: White Gluten-free Bread made with rice flour, corn starch or tapioca VS Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch 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 Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch 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 Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch:
- Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch have similar amounts of vitamins per 100 g
Comparing minerals per 100 grams for White Gluten-free Bread made with rice flour, corn starch or tapioca vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch:
- 100 grams of White Gluten-free Bread made with rice flour, corn starch or tapioca have 1.7 times more Calcium and 3.4 times more Iron than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch.
- While 100 g of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contain 3.7 times more Magnesium, 3.8 times more Manganese, 2.5 times more Phosphorus, 2.1 times more Potassium, 1.6 times more Sodium and 1.5 times more Zinc 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 Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contain similar levels of Copper per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 g of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contain 2.7 times more Sugars and 1.9 times more Protein 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 Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch offer comparable quantities of Energy, Fat, Carbohydrate and Fiber per 100 grams.