Nutrient Comparison: White Gluten-free Bread made with rice flour, corn starch or tapioca VS Stewed Canned Tomatoes 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 Stewed Canned Tomatoes 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 Stewed Canned Tomatoes:
- 100 grams of White Gluten-free Bread made with rice flour, corn starch or tapioca have 8.2 times more Vitamin B1, 14.4 times more Vitamin B2, 3.9 times more Vitamin B3, 4.3 times more Vitamin B6 and 7.2 times more Vitamin B9 than Stewed Canned Tomatoes.
- While 100 g of Stewed Canned Ripe Red Tomatoes contain more Vitamin C, 1.4 times more Vitamin E and 8 times more Vitamin K than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
- 100 grams of White Gluten-free Bread made with rice flour, corn starch or tapioca have insufficient amounts of Vitamin C and Vitamin K
- 100 grams of Stewed Canned Tomatoes have insufficient amounts of Vitamin B6 and Vitamin B9
- Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Vitamin A, 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 Stewed Canned Tomatoes:
- 100 grams of White Gluten-free Bread made with rice flour, corn starch or tapioca have 4.1 times more Calcium, 2 times more Iron, 3.6 times more Manganese, 2.6 times more Phosphorus, 2 times more Sodium and 2.8 times more Zinc than Stewed Canned Tomatoes.
- While 100 g of Stewed Canned Ripe Red Tomatoes contain 1.5 times more Copper, 2.8 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 Stewed Canned Tomatoes contain similar levels of Magnesium per 100 grams.
- 100 grams of Stewed Canned Tomatoes lack sufficient amounts of Zinc
- Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca as well as Stewed Canned Ripe Red Tomatoes 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 9.5 times more Energy, 27.6 times more Fat, 37.6 times more Saturated Fat, 6.7 times more Omega 6, 7.4 times more Carbohydrate, 4.3 times more Fiber and 4.7 times more Protein than Stewed Canned Tomatoes.
- While 100 g of Stewed Canned Ripe Red Tomatoes contain 1.9 times more Fructose 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 Stewed Canned Tomatoes offer comparable quantities of Sugars per 100 grams.
- 100 grams of Stewed Canned Tomatoes provide inadequate amounts of Energy, Omega 6 and Protein
- Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca as well as Stewed Canned Ripe Red Tomatoes provide inadequate amounts of Omega 3 in 100 grams.