Comparing Nutrients in 14 ounces Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flourVS California Red Kidney Beans
Macros Ratio
ProteinFatCarbs
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour
Lets compare vitamin content per 14 ounces of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs California Red Kidney Beans:
Raw California Red Kidney Beans contain 2.1 times more Vitamin B1, 2.8 times more Vitamin B6 and 12.7 times more Vitamin B9 than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
Comparing minerals per 14 ounces for Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs California Red Kidney Beans:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 2.9 times more Selenium, 49.5 times more Sodium and 3.8 times more Water than Raw California Red Kidney Beans.
While Raw California Red Kidney Beans contain 4.8 times more Calcium, 9.9 times more Copper, 10.5 times more Iron, 3.8 times more Magnesium, 1.5 times more Manganese, 3.2 times more Phosphorus, 9 times more Potassium and 3.3 times more Zinc than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
Comparison of macro-nutrients per 14 ounces:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 32.8 times more Fat than Raw California Red Kidney Beans.
While Raw California Red Kidney Beans contain 1.3 times more Energy, 1.5 times more Carbohydrate, 8.6 times more Fiber and 4.3 times more Protein than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
Both Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour as well as Raw California Red Kidney Beans have insufficient amounts of Glucose and Sucrose in 14 oz.