Nutrient Comparison: White Gluten-Free Bread made with tapioca starch and brown 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 tapioca starch and brown 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 tapioca starch and brown rice flour vs Boiled California Red Kidney Beans:
- 1 kilogram of White Gluten-Free Bread made with tapioca starch and brown rice flour has 4.4 times more Vitamin B2 and 2.6 times more Vitamin B3 than Boiled California Red Kidney Beans.
- While 1 kg of Boiled California Red Kidney Beans contains 3.9 times more Vitamin B9 than White Gluten-Free Bread made with tapioca starch and brown rice flour.
- Both White Gluten-Free Bread made with tapioca starch and brown rice flour and Boiled California Red Kidney Beans provide similar amounts of Vitamin B1 and Vitamin B6 per one kilogram.
Comparing minerals per 1 kilogram for White Gluten-Free Bread made with tapioca starch and brown rice flour vs Boiled California Red Kidney Beans:
- 1 kilogram of White Gluten-Free Bread made with tapioca starch and brown rice flour has 1.4 times more Manganese, 9.2 times more Selenium and 128.8 times more Sodium than Boiled California Red Kidney Beans.
- While 1 kg of Boiled California Red Kidney Beans contains 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.
- Both White Gluten-Free Bread made with tapioca starch and brown rice flour and Boiled California Red Kidney Beans contain similar levels of Calcium per one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of White Gluten-Free Bread made with tapioca starch and brown rice flour has 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.
- While 1 kg of Boiled California Red Kidney Beans contains 1.7 times more Fiber and 1.7 times more Protein than White Gluten-Free Bread made with tapioca starch and brown rice flour.
- 1 kilogram of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6