Comparing Nutrients in 1 kilogram White Gluten-free Bread made with rice flour, corn starch or tapiocaVS White Gluten-Free Bread made with tapioca starch and brown rice flour
Macros Ratio
ProteinFatCarbs
White Gluten-free Bread made with rice flour, corn starch or tapioca
7%
19%
74%
White Gluten-Free Bread made with tapioca starch and brown rice flour
Lets compare vitamin content per 1 kilogram of White Gluten-free Bread made with rice flour, corn starch or tapioca vs White Gluten-Free Bread made with tapioca starch and brown rice flour:
White Gluten-free Bread made with rice flour, corn starch, and/or tapioca has 2.8 times more Vitamin B1, 1.9 times more Vitamin B2, 2 times more Vitamin B3 and 1.9 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 1.3 times more Vitamin B6 and 2.7 times more Vitamin E than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
Comparing minerals per 1 kilogram for White Gluten-free Bread made with rice flour, corn starch or tapioca vs White Gluten-Free Bread made with tapioca starch and brown rice flour:
White Gluten-free Bread made with rice flour, corn starch, and/or tapioca has 2.3 times more Calcium, 1.4 times more Copper, 5 times more Iron and 1.3 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 2.1 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 White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca and White Gluten-Free Bread made with tapioca starch and brown rice flour have similar amounts of Sodium and Zinc per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
White Gluten-free Bread made with rice flour, corn starch, and/or tapioca has 1.6 times more Saturated Fat 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 Fat, 34.7 times more Omega 3, 2.9 times more Omega 6, 3.2 times more Sugars, 1.5 times more Fructose, 1.3 times more Fiber and 1.3 times more Protein than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca and White Gluten-Free Bread made with tapioca starch and brown rice flour have similar amounts of Energy and Carbohydrate per 1 kg.
Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca as well as White Gluten-Free Bread made with tapioca starch and brown rice flour have insufficient amounts of Glucose and Sucrose in 1 kg.