Comparing Nutrients in 100 calories White Gluten-Free Bread made with tapioca starch and brown rice flourVS Boiled Red Kidney Beans
Weight per 100 calories
White Gluten-Free Bread made with tapioca starch and brown rice flour
33.6g
Boiled Red Kidney Beans
78.7g
White Gluten-Free Bread made with tapioca starch and brown rice flour has 2.3 times more energy per 100g than Boiled Red Kidney Beans. It has high energy density when compared to other foods. Boiled Red Kidney Beans having average energy density.
Discover which food has more nutrients per 100 calories - White Gluten-Free Bread made with tapioca starch and brown rice flour or Boiled Red Kidney Beans?
Macros Ratio
ProteinFatCarbs
White Gluten-Free Bread made with tapioca starch and brown rice flour
White Gluten-Free Bread Made With Tapioca Starch And Brown Rice Flour VS Boiled Red Kidney Beans Nutrients Per 100 Kcal
Discover which food has more nutrients per 100 calories - White Gluten-Free Bread made with tapioca starch and brown rice flour or Boiled Red Kidney Beans?
Lets compare vitamin content per 100 calories of White Gluten-Free Bread made with tapioca starch and brown rice flour vs Boiled Red Kidney Beans:
100 calories of White Gluten-Free Bread made with tapioca starch and brown rice flour have 2 times more Vitamin B2 and 22.9 times more Vitamin E than Boiled Red Kidney Beans.
While 100 kcal of Boiled Red Kidney Beans contain 2.8 times more Vitamin B1, 3 times more Vitamin B6 and 16.1 times more Vitamin B9 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 Boiled Red Kidney Beans provide similar amounts of Vitamin B3 per 100 calories.
100 calories of White Gluten-Free Bread made with tapioca starch and brown rice flour have insufficient amounts of Vitamin B9
100 calories of Boiled Red Kidney Beans have insufficient amounts of Vitamin E
Comparing minerals per 100 calories for White Gluten-Free Bread made with tapioca starch and brown rice flour vs Boiled Red Kidney Beans:
100 calories of White Gluten-Free Bread made with tapioca starch and brown rice flour have 3.9 times more Selenium and 109.7 times more Sodium than Boiled Red Kidney Beans.
While 100 kcal of Boiled Red Kidney Beans contain 10.7 times more Copper, 13 times more Iron, 4.2 times more Magnesium, 2.5 times more Manganese, 4.8 times more Phosphorus, 8.8 times more Potassium and 4.9 times more Zinc than White Gluten-Free Bread made with tapioca starch and brown rice flour.
100 calories of White Gluten-Free Bread made with tapioca starch and brown rice flour lack sufficient amounts of Calcium, Copper, Magnesium, Potassium and Zinc
100 calories of Boiled Red Kidney Beans lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 calories:
100 calories of White Gluten-Free Bread made with tapioca starch and brown rice flour have 6.8 times more Fat, 1.3 times more Omega 3, 5.7 times more Omega 6 and 15 times more Sugars than Boiled Red Kidney Beans.
While 100 kcal of Boiled Red Kidney Beans contain 3.2 times more Fiber and 3.8 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 Boiled Red Kidney Beans offer comparable quantities of Energy and Carbohydrate per 100 calories.
100 calories of Boiled Red Kidney Beans provide inadequate amounts of Omega 6