Nutrient Comparison: White Gluten-Free Bread made with potato extract, rice starch, and rice flour VS Boiled California Red Kidney Beans per 1 kg
Compare the macro and micronutrient content in 1 kg of White Gluten-Free Bread made with potato extract, rice starch, and rice flour versus 1 kg of Boiled California Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram 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 1 kg
Comparing minerals per 1 kilogram for White Gluten-Free Bread made with potato extract, rice starch, and rice flour vs Boiled California Red Kidney Beans:
- 1 kilogram of White Gluten-Free Bread made with potato extract, rice starch, and rice flour has 132 times more Sodium than Boiled California Red Kidney Beans.
- While 1 kg of Boiled California Red Kidney Beans contains 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 1 kilogram:
- 1 kilogram of White Gluten-Free Bread made with potato extract, rice starch, and rice flour has 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 1 kg of Boiled California Red Kidney Beans contains 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.
- 1 kilogram of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6