Lets compare vitamin content per 100 grams of White Gluten-Free Bread made with tapioca starch and brown rice flour vs Oranges:
White Gluten-Free Bread made with tapioca starch and brown rice flour has 1.6 times more Vitamin B1, 6.8 times more Vitamin B2, 5 times more Vitamin B3, 1.6 times more Vitamin B6 and 8.9 times more Vitamin E than Raw Oranges.
While Raw Oranges contain 1.6 times more Vitamin B9 than White Gluten-Free Bread made with tapioca starch and brown rice flour.
Comparing minerals per 100 grams for White Gluten-Free Bread made with tapioca starch and brown rice flour vs Oranges:
White Gluten-Free Bread made with tapioca starch and brown rice flour has 1.5 times more Calcium, 5.3 times more Iron, 2.5 times more Magnesium, 17.6 times more Manganese, 5 times more Phosphorus, 22 times more Selenium, more Sodium and 7.3 times more Zinc than Raw Oranges.
While Raw Oranges contain 1.7 times more Potassium and 2.6 times more Water than White Gluten-Free Bread made with tapioca starch and brown rice flour.
Both White Gluten-Free Bread made with tapioca starch and brown rice flour and Raw Oranges have similar amounts of Copper per 100 g.
Comparison of macro-nutrients per 100 grams:
White Gluten-Free Bread made with tapioca starch and brown rice flour has 6.3 times more Energy, 66.8 times more Fat, 41.9 times more Saturated Fat, 74.3 times more Omega 3, 79.3 times more Omega 6, 4.4 times more Carbohydrate, 1.2 times more Sugars, 2.3 times more Fiber and 5.7 times more Protein than Raw Oranges.
Both White Gluten-Free Bread made with tapioca starch and brown rice flour as well as Raw Oranges have insufficient amounts of Glucose and Sucrose in 100 g.