Lets compare vitamin content per 100 grams of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Sunflower Seeds:
Dried Sunflower Seed Kernels contain 8.2 times more Vitamin B1, 5.9 times more Vitamin B3 and 14.9 times more Vitamin B6 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 Dried Sunflower Seed Kernels have similar amounts of Vitamin B2 per 100 g.
Comparing minerals per 100 grams for Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Sunflower Seeds:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 56.7 times more Sodium than Dried Sunflower Seed Kernels.
While Dried Sunflower Seed Kernels contain 1.3 times more Calcium, 24.3 times more Copper, 6.9 times more Iron, 10.5 times more Magnesium, 3.9 times more Manganese, 8.6 times more Phosphorus, 5.2 times more Potassium and 8.6 times more Zinc than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
Comparison of macro-nutrients per 100 grams:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 13.9 times more Omega 3, 2.5 times more Carbohydrate and 3.7 times more Sugars than Dried Sunflower Seed Kernels.
While Dried Sunflower Seed Kernels contain 1.9 times more Energy, 5.5 times more Fat, 16.7 times more Saturated Fat, 14.7 times more Omega 6, 1.8 times more Fiber and 2.9 times more Protein 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 as well as Dried Sunflower Seed Kernels have insufficient amounts of Glucose and Sucrose in 100 g.