Nutrient Comparison: Whole Grain gluten-free Bread made with tapioca starch and brown rice flour VS White Gluten-Free Bread made with tapioca starch and brown rice flour 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 tapioca starch and brown rice flour 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 tapioca starch and brown rice flour:
- 100 grams of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 1.3 times more Vitamin B1 than White 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 tapioca starch and brown rice flour provide similar amounts of Vitamin B2, Vitamin B3 and Vitamin B6 per 100 grams.
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 tapioca starch and brown rice flour:
- 100 grams of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 1.4 times more Copper, 1.4 times more Iron and 1.2 times more Magnesium than White 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 tapioca starch and brown rice flour contain similar levels of Calcium, Manganese, Phosphorus, Potassium, Sodium and Zinc 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 1.6 times more Omega 3 and 1.3 times more Protein than White 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 tapioca starch and brown rice flour offer comparable quantities of Energy, Fat, Omega 6, Carbohydrate, Sugars and Fiber per 100 grams.