Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour vs Leavening agents, yeast, baker's, active dry
Leavening agents, yeast, baker's, active dry has more protein. Leavening agents, yeast, baker's, active dry has more fiber. Values are per 100 g.
| Nutrient per 100 g | Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour | Leavening agents, yeast, baker's, active dry |
|---|---|---|
| Calories | 329.0 kcal | 325.0 kcal |
| Protein | 11.8 g | 40.4 g |
| Carbohydrates | 44.3 g | 41.2 g |
| Fiber | 11.2 g | 26.9 g |
| Fat | 11.6 g | 7.6 g |