Nutrient Comparison: Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour VS Dried Beechnuts 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 sorghum flour versus 100 g of Dried Beechnuts 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 sorghum flour vs Dried Beechnuts:
- 100 g of Dried Beechnuts contain 4.9 times more Vitamin B6 and 3.6 times more Vitamin B9 than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
- Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour and Dried Beechnuts provide similar amounts of Vitamin B1 per 100 grams.
Comparing minerals per 100 grams for Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Dried Beechnuts:
- 100 grams of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 41 times more Calcium, more Magnesium, more Phosphorus, 14.3 times more Sodium and 2.1 times more Zinc than Dried Beechnuts.
- While 100 g of Dried Beechnuts contain 6 times more Copper, 2.8 times more Iron, 2 times more Manganese and 6.2 times more Potassium than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
- 100 grams of Dried Beechnuts lack sufficient amounts of Calcium, Magnesium and Phosphorus
Comparison of macro-nutrients per 100 grams:
- 100 grams of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 1.2 times more Carbohydrate than Dried Beechnuts.
- While 100 g of Dried Beechnuts contain 2.2 times more Energy and 6.1 times more Fat than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
- Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour and Dried Beechnuts offer comparable quantities of Protein per 100 grams.