Comparing Nutrients in 1 kilogram White Gluten-Free Bread made with tapioca starch and brown rice flourVS Whole Grain gluten-free Bread made with tapioca starch and brown rice flour
Macros Ratio
ProteinFatCarbs
White Gluten-Free Bread made with tapioca starch and brown rice flour
7%
24%
69%
Whole Grain 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 tapioca starch and brown rice flour vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contains 1.3 times more Vitamin B1 than White Gluten-Free Bread made with tapioca starch and brown rice flour.
Both White Gluten-Free Bread made with tapioca starch and brown rice flour and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have similar amounts of Vitamin B2, Vitamin B3 and Vitamin B6 per 1 kg.
Comparing minerals per 1 kilogram for White Gluten-Free Bread made with tapioca starch and brown rice flour vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contains 1.4 times more Copper and 1.4 times more Iron than White Gluten-Free Bread made with tapioca starch and brown rice flour.
Both White Gluten-Free Bread made with tapioca starch and brown rice flour and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have similar amounts of Calcium, Magnesium, Manganese, Phosphorus, Potassium, Sodium and Zinc per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
White Gluten-Free Bread made with tapioca starch and brown rice flour has 2.4 times more Saturated Fat than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
While Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contains 1.6 times more Omega 3 and 1.3 times more Protein than White Gluten-Free Bread made with tapioca starch and brown rice flour.
Both White Gluten-Free Bread made with tapioca starch and brown rice flour and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have similar amounts of Energy, Fat, Omega 6, Carbohydrate, Sugars, Fructose and Fiber per 1 kg.
Both White Gluten-Free Bread made with tapioca starch and brown rice flour as well as Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have insufficient amounts of Glucose and Sucrose in 1 kg.