Nutrient Comparison: Boiled California Red Kidney Beans VS White Gluten-Free Bread made with tapioca starch and brown rice flour per 1 kg
Compare the macro and micronutrient content in 1 kg of Boiled California Red Kidney Beans versus 1 kg of White Gluten-Free Bread made with tapioca starch and brown rice flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Boiled California Red Kidney Beans vs White Gluten-Free Bread made with tapioca starch and brown rice flour:
- 1 kilogram of Boiled California Red Kidney Beans has 3.9 times more Vitamin B9 than White Gluten-Free Bread made with tapioca starch and brown rice flour.
- While 1 kg of White Gluten-Free Bread made with tapioca starch and brown rice flour contains 4.4 times more Vitamin B2 and 2.6 times more Vitamin B3 than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and White Gluten-Free Bread made with tapioca starch and brown rice flour provide similar amounts of Vitamin B1 and Vitamin B6 per one kilogram.
Comparing minerals per 1 kilogram for Boiled California Red Kidney Beans vs White Gluten-Free Bread made with tapioca starch and brown rice flour:
- 1 kilogram of Boiled California Red Kidney Beans has 5.5 times more Copper, 5.6 times more Iron, 1.9 times more Magnesium, 2 times more Phosphorus, 3.9 times more Potassium and 1.7 times more Zinc than White Gluten-Free Bread made with tapioca starch and brown rice flour.
- While 1 kg of White Gluten-Free Bread made with tapioca starch and brown rice flour contains 1.4 times more Manganese, 9.2 times more Selenium and 128.8 times more Sodium than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and White Gluten-Free Bread made with tapioca starch and brown rice flour contain similar levels of Calcium per one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Boiled California Red Kidney Beans has 1.7 times more Fiber and 1.7 times more Protein than White Gluten-Free Bread made with tapioca starch and brown rice flour.
- While 1 kg of White Gluten-Free Bread made with tapioca starch and brown rice flour contains 2.4 times more Energy, 89.1 times more Fat, 16.3 times more Omega 3, 71.4 times more Omega 6 and 2.3 times more Carbohydrate than Boiled California Red Kidney Beans.
- 1 kilogram of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6