Comparing Nutrients in 1 kilogram White Gluten-Free Bread made with potato extract, rice starch, and rice flourVS White Gluten-free Bread made with rice flour, corn starch or tapioca
Macros Ratio
ProteinFatCarbs
White Gluten-Free Bread made with potato extract, rice starch, and rice flour
4%
30%
66%
White Gluten-free Bread made with rice flour, corn starch or tapioca
Lets compare vitamin content per 1 kilogram of White Gluten-Free Bread made with potato extract, rice starch, and rice flour vs White Gluten-free Bread made with rice flour, corn starch or tapioca:
Both White gluten-free Bread made with potato extract, rice starch, and rice flour and White Gluten-free Bread made with rice flour, corn starch, and/or tapioca have similar amounts of vitamins per 1 kg
Comparing minerals per 1 kilogram for White Gluten-Free Bread made with potato extract, rice starch, and rice flour vs White Gluten-free Bread made with rice flour, corn starch or tapioca:
White gluten-free Bread made with potato extract, rice starch, and rice flour has 1.2 times more Potassium than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
While White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contains 5.8 times more Calcium, 1.9 times more Copper, 3.5 times more Iron, 1.4 times more Phosphorus, 1.8 times more Zinc and 1.4 times more Water than White gluten-free Bread made with potato extract, rice starch, and rice flour.
Both White gluten-free Bread made with potato extract, rice starch, and rice flour and White Gluten-free Bread made with rice flour, corn starch, and/or tapioca have similar amounts of Magnesium, Manganese and Sodium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
White gluten-free Bread made with potato extract, rice starch, and rice flour has 1.3 times more Energy, 2 times more Fat, 38.9 times more Omega 3, 3.3 times more Omega 6, 2.4 times more Sugars and 4.9 times more Fructose than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
While White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contains 2.9 times more Saturated Fat and 1.4 times more Protein than White gluten-free Bread made with potato extract, rice starch, and rice flour.
Both White gluten-free Bread made with potato extract, rice starch, and rice flour and White Gluten-free Bread made with rice flour, corn starch, and/or tapioca have similar amounts of Carbohydrate and Fiber per 1 kg.
Both White gluten-free Bread made with potato extract, rice starch, and rice flour as well as White Gluten-free Bread made with rice flour, corn starch, and/or tapioca have insufficient amounts of Glucose and Sucrose in 1 kg.