Comparing Nutrients in 100 calories Boiled California Red Kidney BeansVS White Gluten-free Bread made with rice flour, corn starch or tapioca
Weight per 100 calories
Boiled California Red Kidney Beans
80.6g
White Gluten-free Bread made with rice flour, corn starch or tapioca
40.3g
White Gluten-free Bread made with rice flour, corn starch, and/or tapioca has 2 times more energy per unit of mass than Boiled California Red Kidney Beans, which is above average in comparison to other foods. Boiled California Red Kidney Beans having average energy density.
Discover which food has more nutrients per 100 calories - Boiled California Red Kidney Beans or White Gluten-free Bread made with rice flour, corn starch or tapioca?
Macros Ratio
ProteinFatCarbs
Boiled California Red Kidney Beans
29%
1%
70%
White Gluten-free Bread made with rice flour, corn starch or tapioca
Boiled California Red Kidney Beans VS White Gluten-free Bread Made With Rice Flour, Corn Starch Or Tapioca Nutrients Per 100 Kcal
Discover which food has more nutrients per 100 calories - Boiled California Red Kidney Beans or White Gluten-free Bread made with rice flour, corn starch or tapioca?
Lets compare vitamin content per 100 calories of Boiled California Red Kidney Beans vs White Gluten-free Bread made with rice flour, corn starch or tapioca:
100 calories of Boiled California Red Kidney Beans have 2.8 times more Vitamin B6 and 4.1 times more Vitamin B9 than White Gluten-free Bread made with rice flour, corn starch or tapioca.
While 100 kcal of White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contain 1.5 times more Vitamin B1, 4.1 times more Vitamin B2 and 2.6 times more Vitamin B3 than Boiled California Red Kidney Beans.
Both Boiled California Red Kidney Beans as well as White Gluten-free Bread made with rice flour, corn starch, and/or tapioca have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 100 calories.
Comparing minerals per 100 calories for Boiled California Red Kidney Beans vs White Gluten-free Bread made with rice flour, corn starch or tapioca:
100 calories of Boiled California Red Kidney Beans have 7.7 times more Copper, 2.3 times more Iron, 8 times more Magnesium, 3 times more Manganese, 5.4 times more Phosphorus, 11.2 times more Potassium and 3.6 times more Zinc than White Gluten-free Bread made with rice flour, corn starch or tapioca.
While 100 kcal of White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contain 55.9 times more Sodium than Boiled California Red Kidney Beans.
Both Boiled California Red Kidney Beans and White Gluten-free Bread made with rice flour, corn starch or tapioca contain similar levels of Calcium per 100 calories.
100 calories of White Gluten-free Bread made with rice flour, corn starch or tapioca lack sufficient amounts of Magnesium, Potassium and Zinc
Both Boiled California Red Kidney Beans as well as White Gluten-free Bread made with rice flour, corn starch, and/or tapioca lack sufficient amounts of Selenium in 100 calories.
Comparison of macro-nutrients per 100 calories:
100 calories of Boiled California Red Kidney Beans have 4.3 times more Fiber and 4.2 times more Protein than White Gluten-free Bread made with rice flour, corn starch or tapioca.
While 100 kcal of White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contain 29.1 times more Fat than Boiled California Red Kidney Beans.
Both Boiled California Red Kidney Beans and White Gluten-free Bread made with rice flour, corn starch or tapioca offer comparable quantities of Energy and Carbohydrate per 100 calories.
Both Boiled California Red Kidney Beans as well as White Gluten-free Bread made with rice flour, corn starch, and/or tapioca provide inadequate amounts of Omega 3 and Omega 6 in 100 calories.