Comparing Nutrients in 1 kilogram Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flourVS Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour
Macros Ratio
ProteinFatCarbs
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour
9%
29%
62%
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour
Lets compare vitamin content per 1 kilogram of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour contain 1.5 times more Vitamin B1 and 2.7 times more Vitamin E than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
Comparing minerals per 1 kilogram for Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 1.5 times more Water than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
While Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour contain 2.9 times more Calcium, 2.3 times more Copper, 1.8 times more Iron, 2.3 times more Magnesium, 2.5 times more Manganese, 1.8 times more Phosphorus, 1.7 times more Potassium, 2.7 times more Selenium and 1.8 times more Zinc 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 Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have similar amounts of Sodium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 2.2 times more Fructose than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
While Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour contain 1.3 times more Energy, 1.4 times more Fat, 1.4 times more Sugars, 3.9 times more Fiber and 2.1 times more Protein 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 Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have similar amounts of Carbohydrate per 1 kg.
Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour as well as Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have insufficient amounts of Glucose and Sucrose in 1 kg.