Nutrient Comparison: Whole Grain gluten-free Bread made with tapioca starch and brown rice flour VS Tomato Juice with Salt 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 Tomato Juice with Salt 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 Tomato Juice with Salt:
- 100 grams of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 1.8 times more Vitamin B1, 4.1 times more Vitamin B2, 2.1 times more Vitamin B3 and 1.3 times more Vitamin B6 than Tomato Juice with Salt.
Comparing minerals per 100 grams for Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Tomato Juice with Salt:
- 100 grams of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 6 times more Calcium, 1.8 times more Copper, 1.9 times more Iron, 2.8 times more Magnesium, 7.4 times more Manganese, 4.1 times more Phosphorus, 2 times more Sodium and 5.3 times more Zinc than Tomato Juice with Salt.
- While 100 g of Canned Tomato Juice with Salt contain 1.8 times more Potassium and 2.9 times more Water than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
- 100 grams of Tomato Juice with Salt lack sufficient amounts of Calcium and Zinc
Comparison of macro-nutrients per 100 grams:
- 100 grams of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 18.2 times more Energy, 32.2 times more Fat, 167 times more Omega 3, 71.3 times more Omega 6, 13.9 times more Carbohydrate, 3.8 times more Sugars, 12.3 times more Fiber and 8.5 times more Protein than Tomato Juice with Salt.
- 100 grams of Tomato Juice with Salt provide inadequate amounts of Energy, Omega 3, Omega 6, Fiber and Protein