Nutrient Comparison: Whole Grain gluten-free Bread made with tapioca starch and brown rice flour VS Almond paste 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 Almond paste 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 Almond paste:
- 100 grams of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 2.2 times more Vitamin B1 and 2.5 times more Vitamin B6 than Almond paste.
- While 100 g of Almond paste contain 1.3 times more Vitamin B2 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 Almond paste provide similar amounts of Vitamin B3 per 100 grams.
Comparing minerals per 100 grams for Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Almond paste:
- 100 grams of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 56.7 times more Sodium than Almond paste.
- While 100 g of Almond paste contain 2.9 times more Calcium, 6.1 times more Copper, 2.1 times more Iron, 4.2 times more Magnesium, 1.7 times more Manganese, 3.4 times more Phosphorus, 2.6 times more Potassium and 2.6 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 4.2 times more Omega 3 than Almond paste.
- While 100 g of Almond paste contain 1.5 times more Energy, 3 times more Fat, 9.9 times more Saturated Fat, 3.6 times more Omega 6 and 3.7 times more Sugars 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 Almond paste offer comparable quantities of Carbohydrate, Fiber and Protein per 100 grams.