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