Nutrient Comparison: Boiled Carrots VS Whole Grain gluten-free Bread made with tapioca starch and brown rice flour per 100 g
Compare the macro and micronutrient content in 100 g of Boiled Carrots versus 100 g of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Boiled Carrots vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
- 100 grams of Boiled Carrots have 1.7 times more Vitamin B6 than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
- While 100 g of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain 2.7 times more Vitamin B1, 7.3 times more Vitamin B2 and 2.2 times more Vitamin B3 than Boiled and Drained Carrots.
Comparing minerals per 100 grams for Boiled Carrots vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
- 100 grams of Boiled Carrots have 1.9 times more Potassium and 2.8 times more Water than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
- While 100 g of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain 2 times more Calcium, 4.4 times more Copper, 2.2 times more Iron, 3.1 times more Magnesium, 3.3 times more Manganese, 2.6 times more Phosphorus, 8.8 times more Sodium and 2.9 times more Zinc than Boiled and Drained Carrots.
- 100 grams of Boiled Carrots lack sufficient amounts of Copper and Zinc
Comparison of macro-nutrients per 100 grams:
- 100 g of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain 8.8 times more Energy, 51.9 times more Fat, 835 times more Omega 3, 18 times more Omega 6, 6 times more Carbohydrate, 2.8 times more Sugars, 1.6 times more Fiber and 9.5 times more Protein than Boiled and Drained Carrots.
- 100 grams of Boiled Carrots provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein