Nutrient Comparison: Roasted Almonds 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 Roasted Almonds 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 Roasted Almonds vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
- 100 grams of Roasted Almonds have 3.7 times more Vitamin B2, 2.6 times more Vitamin B3 and 1.5 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 2.3 times more Vitamin B1 than Dry Roasted Almonds.
Comparing minerals per 100 grams for Roasted Almonds vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
- 100 grams of Roasted Almonds have 4.5 times more Calcium, 14.9 times more Copper, 4.9 times more Iron, 9 times more Magnesium, 4.4 times more Manganese, 6.1 times more Phosphorus, 5.8 times more Potassium and 5.7 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 170 times more Sodium than Dry Roasted Almonds.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Roasted Almonds have 1.9 times more Energy, 5.6 times more Fat, 15.4 times more Saturated Fat, 8.3 times more Omega 6, 2.2 times more Fiber and 2.9 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 83.5 times more Omega 3, 2.3 times more Carbohydrate and 2 times more Sugars than Dry Roasted Almonds.
- 100 grams of Roasted Almonds provide inadequate amounts of Omega 3