Nutrient Comparison: Whole Grain gluten-free Bread made with tapioca starch and brown rice flour VS Crackers, gluten-free, multigrain and vegetable, made with corn starch and white 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 Crackers, gluten-free, multigrain and vegetable, made with corn starch and white 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 Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour:
- 100 grams of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 3 times more Vitamin B1, 3.2 times more Vitamin B2, 2.2 times more Vitamin B3 and 1.3 times more Vitamin B6 than Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour.
Comparing minerals per 100 grams for Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour:
- 100 grams of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 2.1 times more Calcium, 1.4 times more Iron, 2.1 times more Magnesium, 1.7 times more Manganese, 1.4 times more Phosphorus, 1.4 times more Potassium and 1.3 times more Zinc than Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour.
- While 100 g of Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour contain 1.7 times more Sodium 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 Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour contain similar levels of Copper 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 24.6 times more Omega 3, 2.5 times more Sugars, 1.6 times more Fiber and 2.9 times more Protein than Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour.
- While 100 g of Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour contain 1.5 times more Energy, 1.6 times more Fat, 21.5 times more Saturated Fat and 1.6 times more Carbohydrate 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 Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour offer comparable quantities of Omega 6 per 100 grams.