Lets compare vitamin content per 100 grams of Oranges vs White Gluten-Free Bread made with tapioca starch and brown rice flour:
Raw Oranges have 1.6 times more Vitamin B9 than White Gluten-Free Bread made with tapioca starch and brown rice flour.
While White Gluten-Free Bread made with tapioca starch and brown rice flour contains 1.6 times more Vitamin B1, 6.8 times more Vitamin B2, 5 times more Vitamin B3, 1.6 times more Vitamin B6 and 8.9 times more Vitamin E than Raw Oranges.
Comparing minerals per 100 grams for Oranges vs White Gluten-Free Bread made with tapioca starch and brown rice flour:
Raw Oranges have 1.7 times more Potassium and 2.6 times more Water than White Gluten-Free Bread made with tapioca starch and brown rice flour.
While White Gluten-Free Bread made with tapioca starch and brown rice flour contains 1.5 times more Calcium, 5.3 times more Iron, 2.5 times more Magnesium, 17.6 times more Manganese, 5 times more Phosphorus, 22 times more Selenium, more Sodium and 7.3 times more Zinc than Raw Oranges.
Both Raw Oranges and White Gluten-Free Bread made with tapioca starch and brown rice flour have similar amounts of Copper per 100 g.
Comparison of macro-nutrients per 100 grams:
White Gluten-Free Bread made with tapioca starch and brown rice flour contains 6.3 times more Energy, 66.8 times more Fat, 41.9 times more Saturated Fat, 74.3 times more Omega 3, 79.3 times more Omega 6, 4.4 times more Carbohydrate, 2.3 times more Fiber and 5.7 times more Protein than Raw Oranges.
Both Raw Oranges and White Gluten-Free Bread made with tapioca starch and brown rice flour have similar amounts of Sugars per 100 g.
Both Raw Oranges as well as White Gluten-Free Bread made with tapioca starch and brown rice flour have insufficient amounts of Glucose and Sucrose in 100 g.