Lets compare vitamin content per 100 grams of White Gluten-Free Bread made with tapioca starch and brown rice flour vs Sunflower Seeds:
Dried Sunflower Seed Kernels contain 11 times more Vitamin B1, 1.3 times more Vitamin B2, 5.9 times more Vitamin B3, 14.2 times more Vitamin B6, 11.9 times more Vitamin B9 and 21.8 times more Vitamin E 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 Sunflower Seeds:
White Gluten-Free Bread made with tapioca starch and brown rice flour has 57.2 times more Sodium than Dried Sunflower Seed Kernels.
While Dried Sunflower Seed Kernels contain 1.3 times more Calcium, 34 times more Copper, 9.9 times more Iron, 13 times more Magnesium, 4.4 times more Manganese, 9.4 times more Phosphorus, 6 times more Potassium, 4.8 times more Selenium and 9.8 times more Zinc than White Gluten-Free Bread made with tapioca starch and brown rice flour.
Comparison of macro-nutrients per 100 grams:
White Gluten-Free Bread made with tapioca starch and brown rice flour has 8.7 times more Omega 3, 2.6 times more Carbohydrate and 4.3 times more Sugars than Dried Sunflower Seed Kernels.
While Dried Sunflower Seed Kernels contain 2 times more Energy, 6.4 times more Fat, 7.1 times more Saturated Fat, 16.2 times more Omega 6, 1.6 times more Fiber and 3.8 times more Protein 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 as well as Dried Sunflower Seed Kernels have insufficient amounts of Glucose and Sucrose in 100 g.