Nutrient Comparison: Whole Grain gluten-free Bread made with tapioca starch and brown rice flour VS Cassava 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 Cassava 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 Cassava:
- 100 grams of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 2.1 times more Vitamin B1, 6.7 times more Vitamin B2 and 1.7 times more Vitamin B3 than Cassava.
- Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour and Cassava provide similar amounts of 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 Cassava:
- 100 grams of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 3.8 times more Calcium, 2.8 times more Iron, 1.5 times more Magnesium, 1.3 times more Manganese, 2.9 times more Phosphorus, 36.4 times more Sodium and 1.7 times more Zinc than Cassava.
- While 100 g of Raw Cassava contain 1.4 times more Copper and 2.2 times more Potassium than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
- 100 grams of Cassava lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 1.9 times more Energy, 33.4 times more Fat, 49.1 times more Omega 3, 49 times more Omega 6, 1.3 times more Carbohydrate, 5.8 times more Sugars, 2.7 times more Fiber and 5.3 times more Protein than Cassava.
- 100 grams of Cassava provide inadequate amounts of Omega 3 and Omega 6