Nutrient Comparison: Whole Grain gluten-free Bread made with tapioca starch and brown rice flour VS Cookies, gluten-free, chocolate wafer 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 Cookies, gluten-free, chocolate wafer 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 Cookies, gluten-free, chocolate wafer:
- Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour and Cookies, gluten-free, chocolate wafer have similar amounts of vitamins per 100 g
Comparing minerals per 100 grams for Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Cookies, gluten-free, chocolate wafer:
- 100 grams of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 1.2 times more Manganese and 4.2 times more Sodium than Cookies, gluten-free, chocolate wafer.
- While 100 g of Cookies, gluten-free, chocolate wafer contain 1.8 times more Calcium, 3.5 times more Copper, 4.8 times more Iron, 1.3 times more Magnesium, 1.9 times more Phosphorus, 2.8 times more Potassium and 1.3 times more Zinc than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 6.7 times more Omega 3, 3.1 times more Fiber and 1.8 times more Protein than Cookies, gluten-free, chocolate wafer.
- While 100 g of Cookies, gluten-free, chocolate wafer contain 1.8 times more Energy, 3.3 times more Fat, 57.5 times more Saturated Fat, 1.4 times more Omega 6, 1.3 times more Carbohydrate and 4.2 times more Sugars than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.