Nutrient Comparison: Boiled California Red Kidney Beans VS Toasted Bread per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled California Red Kidney Beans versus 14 oz of Toasted Bread to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Boiled California Red Kidney Beans vs Toasted Bread:
- 14 oz of Toasted Wheat Bread contain 3.4 times more Vitamin B1, 6.2 times more Vitamin B2, 11.6 times more Vitamin B3, 2.1 times more Vitamin B5 and 1.5 times more Vitamin B6 than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Toasted Bread provide similar amounts of Vitamin B9 per 14 ounces.
- Both Boiled California Red Kidney Beans as well as Toasted Wheat Bread have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Boiled California Red Kidney Beans vs Toasted Bread:
- 14 ounces of Boiled California Red Kidney Beans have 1.5 times more Copper and 1.9 times more Potassium than Toasted Bread.
- While 14 oz of Toasted Wheat Bread contain 2.5 times more Calcium, 1.4 times more Iron, 4.3 times more Manganese, 1.4 times more Phosphorus, 27.8 times more Selenium, 150.3 times more Sodium and 1.7 times more Zinc than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Toasted Bread contain similar levels of Magnesium per 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Boiled California Red Kidney Beans have 2 times more Fiber than Toasted Bread.
- While 14 oz of Toasted Wheat Bread contain 2.5 times more Energy, 47.4 times more Fat, 70.6 times more Saturated Fat, 5 times more Omega 3, 78 times more Omega 6, 2.5 times more Carbohydrate and 1.4 times more Protein than Boiled California Red Kidney Beans.
- 14 ounces of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6