Nutrient Comparison: White Gluten-Free Bread made with potato extract, rice starch, and rice flour VS Boiled California Red Kidney Beans per 14 oz
Compare the macro and micronutrient content in 14 oz of White Gluten-Free Bread made with potato extract, rice starch, and rice flour versus 14 oz of Boiled California Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of White Gluten-Free Bread made with potato extract, rice starch, and rice flour vs Boiled California Red Kidney Beans:
- Both White gluten-free Bread made with potato extract, rice starch, and rice flour and Boiled California Red Kidney Beans have similar amounts of vitamins per 14 oz
Comparing minerals per 14 ounces for White Gluten-Free Bread made with potato extract, rice starch, and rice flour vs Boiled California Red Kidney Beans:
- 14 ounces of White Gluten-Free Bread made with potato extract, rice starch, and rice flour have 132 times more Sodium than Boiled California Red Kidney Beans.
- While 14 oz of Boiled California Red Kidney Beans contain 2.8 times more Calcium, 7.4 times more Copper, 3.9 times more Iron, 4.4 times more Magnesium, 1.8 times more Manganese, 3.7 times more Phosphorus, 4.6 times more Potassium and 3.3 times more Zinc than White gluten-free Bread made with potato extract, rice starch, and rice flour.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of White Gluten-Free Bread made with potato extract, rice starch, and rice flour have 2.6 times more Energy, 118.9 times more Fat, 18.2 times more Omega 3, 81.2 times more Omega 6 and 2.4 times more Carbohydrate than Boiled California Red Kidney Beans.
- While 14 oz of Boiled California Red Kidney Beans contain 2.7 times more Fiber and 2.9 times more Protein than White gluten-free Bread made with potato extract, rice starch, and rice flour.
- 14 ounces of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6