Comparing Nutrients in 500 calories White Gluten-free Bread made with rice flour, corn starch or tapiocaVS Boiled California Red Kidney Beans
Weight per 500 calories
White Gluten-free Bread made with rice flour, corn starch or tapioca
202g
Boiled California Red Kidney Beans
403g
White Gluten-free Bread made with rice flour, corn starch or tapioca has 2 times more energy per 100g than Boiled California Red Kidney Beans. It has above average energy density when compared to other foods. Boiled California Red Kidney Beans having average energy density.
Discover which food has more nutrients per 500 calories - White Gluten-free Bread made with rice flour, corn starch or tapioca or Boiled California Red Kidney Beans?
Macros Ratio
ProteinFatCarbs
White Gluten-free Bread made with rice flour, corn starch or tapioca
White Gluten-free Bread Made With Rice Flour, Corn Starch Or Tapioca VS Boiled California Red Kidney Beans Nutrients Per 500 Kcal
Discover which food has more nutrients per 500 calories - White Gluten-free Bread made with rice flour, corn starch or tapioca or Boiled California Red Kidney Beans?
Lets compare vitamin content per 500 calories of White Gluten-free Bread made with rice flour, corn starch or tapioca vs Boiled California Red Kidney Beans:
500 calories of White Gluten-free Bread made with rice flour, corn starch or tapioca have 1.5 times more Vitamin B1, 4.1 times more Vitamin B2 and 2.6 times more Vitamin B3 than Boiled California Red Kidney Beans.
While 500 kcal of Boiled California Red Kidney Beans contain 2.8 times more Vitamin B6 and 4.1 times more Vitamin B9 than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 500 calories.
Comparing minerals per 500 calories for White Gluten-free Bread made with rice flour, corn starch or tapioca vs Boiled California Red Kidney Beans:
500 calories of White Gluten-free Bread made with rice flour, corn starch or tapioca have 55.9 times more Sodium than Boiled California Red Kidney Beans.
While 500 kcal of Boiled California Red Kidney Beans contain 7.7 times more Copper, 2.3 times more Iron, 8 times more Magnesium, 3 times more Manganese, 5.4 times more Phosphorus, 11.2 times more Potassium and 3.6 times more Zinc than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
Both White Gluten-free Bread made with rice flour, corn starch or tapioca and Boiled California Red Kidney Beans contain similar levels of Calcium per 500 calories.
500 calories of White Gluten-free Bread made with rice flour, corn starch or tapioca lack sufficient amounts of Magnesium, Potassium and Zinc
Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca as well as Boiled California Red Kidney Beans lack sufficient amounts of Selenium in 500 calories.
Comparison of macro-nutrients per 500 calories:
500 calories of White Gluten-free Bread made with rice flour, corn starch or tapioca have 29.1 times more Fat than Boiled California Red Kidney Beans.
While 500 kcal of Boiled California Red Kidney Beans contain 4.3 times more Fiber and 4.2 times more Protein than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
Both White Gluten-free Bread made with rice flour, corn starch or tapioca and Boiled California Red Kidney Beans offer comparable quantities of Energy and Carbohydrate per 500 calories.
Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca as well as Boiled California Red Kidney Beans provide inadequate amounts of Omega 3 and Omega 6 in 500 calories.