Nutrient Comparison: Dried Beechnuts VS Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour per 100 g
Compare the macro and micronutrient content in 100 g of Dried Beechnuts versus 100 g of Rolls, gluten-free, whole grain, 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 Dried Beechnuts vs Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour:
- 100 g of Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour contain 1.3 times more Vitamin B1 and 4.3 times more Vitamin B3 than Dried Beechnuts.
- Both Dried Beechnuts and Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour provide similar amounts of Vitamin B2 per 100 grams.
Comparing minerals per 100 grams for Dried Beechnuts vs Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour:
- 100 grams of Dried Beechnuts have 2.6 times more Copper, 1.5 times more Iron and 3.7 times more Potassium than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
- While 100 g of Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour contain 118 times more Calcium, more Magnesium, 1.3 times more Manganese, more Phosphorus, 13.3 times more Sodium and 3.8 times more Zinc than Dried Beechnuts.
- 100 grams of Dried Beechnuts lack sufficient amounts of Calcium, Magnesium and Phosphorus
Comparison of macro-nutrients per 100 grams:
- 100 grams of Dried Beechnuts have 1.8 times more Energy, 4.3 times more Fat, 4.1 times more Saturated Fat and 5.8 times more Omega 6 than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
- While 100 g of Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour contain 1.3 times more Carbohydrate and 1.9 times more Protein than Dried Beechnuts.
- Both Dried Beechnuts and Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour offer comparable quantities of Omega 3 per 100 grams.