Nutrient Comparison: Pan De Torta Salvadoran Bread VS Boiled California Red Kidney Beans per 14 oz
Compare the macro and micronutrient content in 14 oz of Pan De Torta Salvadoran Bread 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 Pan De Torta Salvadoran Bread vs Boiled California Red Kidney Beans:
- 14 ounces of Pan De Torta Salvadoran Bread have 2.9 times more Vitamin B2, 8.7 times more Vitamin B3 and 2.5 times more Vitamin B5 than Boiled California Red Kidney Beans.
- While 14 oz of Boiled California Red Kidney Beans contain 1.8 times more Vitamin B1 and 2.1 times more Vitamin B6 than Pan De Torta Salvadoran Pound Cake Type Bread.
Comparing minerals per 14 ounces for Pan De Torta Salvadoran Bread vs Boiled California Red Kidney Beans:
- 14 ounces of Pan De Torta Salvadoran Bread have 2.2 times more Phosphorus, 11.3 times more Selenium and 97.5 times more Sodium than Boiled California Red Kidney Beans.
- While 14 oz of Boiled California Red Kidney Beans contain 1.4 times more Calcium, 9.6 times more Copper, 1.4 times more Iron, 2.5 times more Magnesium, 2 times more Potassium and 1.4 times more Zinc than Pan De Torta Salvadoran Pound Cake Type Bread.
- Both Pan De Torta Salvadoran Bread and Boiled California Red Kidney Beans contain similar levels of Manganese per 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Pan De Torta Salvadoran Bread have 3.1 times more Energy, 193.9 times more Fat, 217.3 times more Saturated Fat, 37.9 times more Omega 3, 408 times more Omega 6 and 2.3 times more Carbohydrate than Boiled California Red Kidney Beans.
- While 14 oz of Boiled California Red Kidney Beans contain 5.5 times more Fiber and 1.3 times more Protein than Pan De Torta Salvadoran Pound Cake Type Bread.
- 14 ounces of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6