Nutrient Comparison: Almond paste 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 Almond paste 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 Almond paste vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
- 100 grams of Almond paste have 1.3 times more Vitamin B2 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 2.2 times more Vitamin B1 and 2.5 times more Vitamin B6 than Almond paste.
- Both Almond paste and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour provide similar amounts of Vitamin B3 per 100 grams.
Comparing minerals per 100 grams for Almond paste vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
- 100 grams of Almond paste have 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.
- While 100 g of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain 56.7 times more Sodium than Almond paste.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Almond paste have 1.5 times more Energy, 3 times more Fat, 9.9 times more Saturated Fat, 3.6 times more Omega 6, 3.7 times more Sugars and 1.2 times more Protein 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 4.2 times more Omega 3 than Almond paste.
- Both Almond paste and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour offer comparable quantities of Carbohydrate and Fiber per 100 grams.