Nutrient Comparison: Boiled Red Kidney Beans VS White Gluten-free Bread made with rice flour, corn starch or tapioca per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled Red Kidney Beans versus 14 oz of White Gluten-free Bread made with rice flour, corn starch or tapioca to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Boiled Red Kidney Beans vs White Gluten-free Bread made with rice flour, corn starch or tapioca:
- 14 ounces of Boiled Red Kidney Beans have 1.6 times more Vitamin B6, 3.6 times more Vitamin B9 and 28 times more Vitamin K than White Gluten-free Bread made with rice flour, corn starch or tapioca.
- While 14 oz of White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contain 2.3 times more Vitamin B1, 8.7 times more Vitamin B2, 4.8 times more Vitamin B3 and 20 times more Vitamin E than Boiled Red Kidney Beans.
- 14 ounces of Boiled Red Kidney Beans have insufficient amounts of Vitamin E
- 14 ounces of White Gluten-free Bread made with rice flour, corn starch or tapioca have insufficient amounts of Vitamin K
- Both Boiled 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 14 ounces.
Comparing minerals per 14 ounces for Boiled Red Kidney Beans vs White Gluten-free Bread made with rice flour, corn starch or tapioca:
- 14 ounces of Boiled Red Kidney Beans have 3.2 times more Copper, 3.8 times more Magnesium, 2.3 times more Manganese, 2.8 times more Phosphorus, 5.4 times more Potassium, 3 times more Selenium and 2.2 times more Zinc than White Gluten-free Bread made with rice flour, corn starch or tapioca.
- While 14 oz of White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contain 4.9 times more Calcium and 223.5 times more Sodium than Boiled Red Kidney Beans.
- Both Boiled Red Kidney Beans and White Gluten-free Bread made with rice flour, corn starch or tapioca contain similar levels of Iron per 14 ounces.
- 14 ounces of White Gluten-free Bread made with rice flour, corn starch or tapioca lack sufficient amounts of Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Boiled Red Kidney Beans have 11.2 times more Omega 3, 1.7 times more Fiber and 2 times more Protein than White Gluten-free Bread made with rice flour, corn starch or tapioca.
- While 14 oz of White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contain 2 times more Energy, 10.5 times more Fat, 13.6 times more Saturated Fat, 4.6 times more Omega 6, 2 times more Carbohydrate and 11 times more Sugars than Boiled Red Kidney Beans.
- 14 ounces of Boiled Red Kidney Beans provide inadequate amounts of Omega 6
- 14 ounces of White Gluten-free Bread made with rice flour, corn starch or tapioca provide inadequate amounts of Omega 3