Nutrient Comparison: Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch VS White Gluten-Free Bread 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 rice flour, rice starch, and corn starch versus 100 g of White 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 Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch vs White Gluten-Free Bread made with tapioca starch and brown rice flour:
- 100 grams of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch have 4.6 times more Vitamin B1, 1.8 times more Vitamin B2 and 2.8 times more Vitamin B3 than White Gluten-Free Bread made with tapioca starch and brown rice flour.
- While 100 g of White Gluten-Free Bread made with tapioca starch and brown rice flour contain 2.6 times more Vitamin B6, 2.4 times more Vitamin B9 and 8.9 times more Vitamin E than Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch.
- 100 grams of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch have insufficient amounts of Vitamin E
Comparing minerals per 100 grams for Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch vs White Gluten-Free Bread made with tapioca starch and brown rice flour:
- 100 grams of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch have 3.1 times more Calcium, 1.8 times more Copper and 6.7 times more Iron than White Gluten-Free Bread made with tapioca starch and brown rice flour.
- While 100 g of White Gluten-Free Bread made with tapioca starch and brown rice flour contain 1.9 times more Magnesium, 2.1 times more Manganese, 1.4 times more Phosphorus, 1.4 times more Potassium and 27.5 times more Selenium than Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch.
- Both Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch and White Gluten-Free Bread made with tapioca starch and brown rice flour contain similar levels of Sodium and Zinc per 100 grams.
- 100 grams of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch have 1.3 times more Fructose than White Gluten-Free Bread made with tapioca starch and brown rice flour.
- While 100 g of White Gluten-Free Bread made with tapioca starch and brown rice flour contain 3 times more Fat, 26 times more Omega 3, 2.3 times more Omega 6, 1.6 times more Sugars and 1.6 times more Protein than Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch.
- Both Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch and White Gluten-Free Bread made with tapioca starch and brown rice flour offer comparable quantities of Energy, Carbohydrate and Fiber per 100 grams.
- 100 grams of Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch provide inadequate amounts of Omega 3