Nutrient Comparison: White Gluten-Free Bread made with tapioca starch and brown rice flour VS Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch per 100 g
Compare the macro and micronutrient content in 100 g of White Gluten-Free Bread made with tapioca starch and brown rice flour versus 100 g of Rolls, gluten-free, white, made with rice flour, rice starch, and corn 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 tapioca starch and brown rice flour vs Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch:
- 100 grams of White Gluten-Free Bread made with tapioca starch and brown rice flour have 2.6 times more Vitamin B6, 2.4 times more Vitamin B9 and 8.9 times more Vitamin E than Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch.
- While 100 g of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch contain 4.6 times more Vitamin B1, 1.8 times more Vitamin B2 and 2.8 times more Vitamin B3 than White Gluten-Free Bread made with tapioca starch and brown rice flour.
- 100 grams of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch have insufficient amounts of Vitamin E
Comparing minerals per 100 grams for White Gluten-Free Bread made with tapioca starch and brown rice flour vs Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch:
- 100 grams of White Gluten-Free Bread made with tapioca starch and brown rice flour have 1.9 times more Magnesium, 2.1 times more Manganese, 1.4 times more Phosphorus, 1.4 times more Potassium and 27.5 times more Selenium than Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch.
- While 100 g of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch contain 3.1 times more Calcium, 1.8 times more Copper and 6.7 times more Iron 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 Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch contain similar levels of Sodium and Zinc per 100 grams.
- 100 grams of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of White Gluten-Free Bread made with tapioca starch and brown rice flour have 1.2 times more Energy, 3 times more Fat, 26 times more Omega 3, 2.3 times more Omega 6, 1.6 times more Sugars and 1.6 times more Protein than Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch.
- While 100 g of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch contain 1.3 times more Fructose 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 Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch offer comparable quantities of Carbohydrate and Fiber per 100 grams.
- 100 grams of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch provide inadequate amounts of Omega 3