Lets compare vitamin content per 1 pound of White Gluten-Free Bread made with tapioca starch and brown rice flour vs Valencia Oranges:
White Gluten-Free Bread made with tapioca starch and brown rice flour has 1.6 times more Vitamin B1, 6.8 times more Vitamin B2, 5.1 times more Vitamin B3 and 1.5 times more Vitamin B6 than Raw Valencia Oranges.
While Raw Valencia Oranges contain 2.1 times more Vitamin B9 than White Gluten-Free Bread made with tapioca starch and brown rice flour.
Comparing minerals per 1 pound for White Gluten-Free Bread made with tapioca starch and brown rice flour vs Valencia Oranges:
White Gluten-Free Bread made with tapioca starch and brown rice flour has 1.5 times more Calcium, 1.4 times more Copper, 5.9 times more Iron, 2.5 times more Magnesium, 19.1 times more Manganese, 4.1 times more Phosphorus, more Sodium and 8.5 times more Zinc than Raw Valencia Oranges.
While Raw Valencia Oranges contain 1.7 times more Potassium and 2.6 times more Water than White Gluten-Free Bread made with tapioca starch and brown rice flour.
Comparison of macro-nutrients per 1 pound:
White Gluten-Free Bread made with tapioca starch and brown rice flour has 6.1 times more Energy, 26.7 times more Fat, 18 times more Saturated Fat, 32.5 times more Omega 3, 32.4 times more Omega 6, 4.3 times more Carbohydrate, 2.2 times more Fiber and 5.2 times more Protein than Raw Valencia Oranges.
Both White Gluten-Free Bread made with tapioca starch and brown rice flour as well as Raw Valencia Oranges have insufficient amounts of Glucose and Sucrose in 1 lb.