Nutrient Comparison: Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch 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 Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch 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 Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch vs Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour:
- Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch and Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have similar amounts of vitamins per 100 g
Comparing minerals per 100 grams for Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch vs Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour:
- 100 grams of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch have 1.4 times more Sodium 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 1.4 times more Calcium, 3.1 times more Copper, 2.1 times more Iron, 2.2 times more Magnesium, 2.1 times more Manganese, 1.8 times more Phosphorus, 1.7 times more Potassium and 1.9 times more Zinc than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch have 1.2 times more Carbohydrate and 2.3 times more Sugars 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 1.8 times more Fat, 3.1 times more Fiber and 1.5 times more Protein than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch.
- Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch and Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour offer comparable quantities of Energy per 100 grams.