Comparing Nutrients in 100 grams Cookies, gluten-free, chocolate sandwich, with creme fillingVS White Gluten-free Bread made with rice flour, corn starch or tapioca
Macros Ratio
ProteinFatCarbs
Cookies, gluten-free, chocolate sandwich, with creme filling
2%
34%
64%
White Gluten-free Bread made with rice flour, corn starch or tapioca
Lets compare vitamin content per 100 grams of Cookies, gluten-free, chocolate sandwich, with creme filling vs White Gluten-free Bread made with rice flour, corn starch or tapioca:
Cookies, gluten-free, chocolate sandwich, with creme filling have 3.9 times more Vitamin E and 85.3 times more Vitamin K than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
While White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contains 7.5 times more Vitamin B1, 6.6 times more Vitamin B2, 7.1 times more Vitamin B3, more Vitamin B6 and more Vitamin B9 than Cookies, gluten-free, chocolate sandwich, with creme filling.
Both Cookies, gluten-free, chocolate sandwich, with creme filling as well as White Gluten-free Bread made with rice flour, corn starch, and/or tapioca have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cookies, gluten-free, chocolate sandwich, with creme filling vs White Gluten-free Bread made with rice flour, corn starch or tapioca:
Cookies, gluten-free, chocolate sandwich, with creme filling have 3.5 times more Copper, 3.3 times more Magnesium, 2.5 times more Manganese, 1.4 times more Phosphorus, 2.1 times more Potassium and 1.4 times more Zinc than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
While White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contains 7.3 times more Calcium, 1.6 times more Sodium and 15.1 times more Water than Cookies, gluten-free, chocolate sandwich, with creme filling.
Both Cookies, gluten-free, chocolate sandwich, with creme filling and White Gluten-free Bread made with rice flour, corn starch, and/or tapioca have similar amounts of Iron per 100 g.
Both Cookies, gluten-free, chocolate sandwich, with creme filling as well as White Gluten-free Bread made with rice flour, corn starch, and/or tapioca have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Cookies, gluten-free, chocolate sandwich, with creme filling have 1.9 times more Energy, 3.4 times more Fat, 8.1 times more Saturated Fat, 3.7 times more Omega 3, 3.5 times more Omega 6, 1.7 times more Carbohydrate and 13.9 times more Sugars than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
While White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contains more Fructose, 1.7 times more Fiber and 2 times more Protein than Cookies, gluten-free, chocolate sandwich, with creme filling.
Both Cookies, gluten-free, chocolate sandwich, with creme filling as well as White Gluten-free Bread made with rice flour, corn starch, and/or tapioca have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.