Nutrient Comparison: Whole Grain gluten-free Bread made with tapioca starch and brown rice flour VS White Gluten-free Bread made with rice flour, corn starch or tapioca per 100 g
Compare the macro and micronutrient content in 100 g of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour versus 100 g of White Gluten-free Bread made with rice flour, corn starch or tapioca to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs White Gluten-free Bread made with rice flour, corn starch or tapioca:
- 100 grams of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 1.2 times more Vitamin B6 than White Gluten-free Bread made with rice flour, corn starch or tapioca.
- While 100 g of White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contain 2.1 times more Vitamin B1, 1.6 times more Vitamin B2 and 2 times more Vitamin B3 than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
Comparing minerals per 100 grams for Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs White Gluten-free Bread made with rice flour, corn starch or tapioca:
- 100 grams of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 2.6 times more Magnesium, 2.4 times more Manganese, 1.5 times more Phosphorus, 1.6 times more Potassium and 1.2 times more Zinc than White Gluten-free Bread made with rice flour, corn starch or tapioca.
- While 100 g of White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contain 2.3 times more Calcium and 3.5 times more Iron than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
- Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour and White Gluten-free Bread made with rice flour, corn starch or tapioca contain similar levels of Copper and Sodium per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 1.2 times more Energy, 1.8 times more Fat, 55.7 times more Omega 3, 3.2 times more Omega 6, 2.8 times more Sugars and 1.7 times more Protein than White Gluten-free Bread made with rice flour, corn starch or tapioca.
- While 100 g of White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contain 3.7 times more Saturated Fat than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
- Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour and White Gluten-free Bread made with rice flour, corn starch or tapioca offer comparable quantities of Carbohydrate and Fiber per 100 grams.
- 100 grams of White Gluten-free Bread made with rice flour, corn starch or tapioca provide inadequate amounts of Omega 3