Lets compare vitamin content per 1 kilogram of Toasted French or Vienna Bread vs Boiled California Red Kidney Beans:
Toasted French or Vienna Sourdough Bread has 3.3 times more Vitamin B1, 6 times more Vitamin B2, 10 times more Vitamin B3, 2.8 times more Vitamin B5 and 1.9 times more Vitamin B9 than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 6 times more Vitamin C than Toasted French or Vienna Sourdough Bread.
Both Toasted French or Vienna Sourdough Bread and Boiled California Red Kidney Beans have similar amounts of Vitamin B6 per 1 kg.
Both Toasted French or Vienna Sourdough Bread as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Toasted French or Vienna Bread vs Boiled California Red Kidney Beans:
Toasted French or Vienna Sourdough Bread has 1.3 times more Iron, 1.8 times more Manganese, 24.8 times more Selenium, 180 times more Sodium and 1.2 times more Zinc than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 1.4 times more Calcium, 1.9 times more Copper, 1.5 times more Magnesium, 3 times more Potassium and 3.2 times more Water than Toasted French or Vienna Sourdough Bread.
Both Toasted French or Vienna Sourdough Bread and Boiled California Red Kidney Beans have similar amounts of Phosphorus per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Toasted French or Vienna Sourdough Bread has 2.6 times more Energy, 23.8 times more Fat, 35.9 times more Saturated Fat, 1.6 times more Omega 3, 39 times more Omega 6, 2.8 times more Carbohydrate and 1.4 times more Protein than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 3 times more Fiber than Toasted French or Vienna Sourdough Bread.
Both Toasted French or Vienna Sourdough Bread as well as Boiled California Red Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.