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 sorghum flour 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 sorghum flour 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 sorghum flour:
- 100 grams of White Gluten-free Bread made with rice flour, corn starch or tapioca have 1.5 times more Vitamin B1 than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
- While 100 g of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 1.9 times more Vitamin B6 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 sorghum flour provide similar amounts of Vitamin B9 and Vitamin E per 100 grams.
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 sorghum flour:
- 100 grams of White Gluten-free Bread made with rice flour, corn starch or tapioca have 3.4 times more Calcium and 3 times more Iron than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
- While 100 g of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 1.5 times more Copper, 3.5 times more Magnesium, 3.2 times more Manganese, 2.5 times more Phosphorus, 2.2 times more Potassium, 23 times more Selenium and 1.6 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 sorghum flour contain similar levels of Sodium per 100 grams.
- 100 grams of White Gluten-free Bread made with rice flour, corn starch or tapioca lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of White Gluten-free Bread made with rice flour, corn starch or tapioca have 1.5 times more Fiber than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
- While 100 g of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 1.6 times more Fat, 1.5 times more Fructose and 1.3 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 sorghum flour offer comparable quantities of Energy, Carbohydrate and Sugars per 100 grams.