Comparing Nutrients in 500 calories Whole Grain gluten-free Bread made with tapioca starch and brown rice flourVS Boiled California Red Kidney Beans
Weight per 500 calories
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour
162g
Boiled California Red Kidney Beans
403g
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 2.5 times more energy per 100g than Boiled California Red Kidney Beans. It has high 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 - Whole Grain gluten-free Bread made with tapioca starch and brown rice flour or Boiled California Red Kidney Beans?
Macros Ratio
ProteinFatCarbs
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour
Whole Grain Gluten-free Bread Made With Tapioca Starch And Brown Rice Flour VS Boiled California Red Kidney Beans Nutrients Per 500 Kcal
Discover which food has more nutrients per 500 calories - Whole Grain gluten-free Bread made with tapioca starch and brown rice flour or Boiled California Red Kidney Beans?
Lets compare vitamin content per 500 calories of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Boiled California Red Kidney Beans:
500 calories of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 2.1 times more Vitamin B2 than Boiled California Red Kidney Beans.
While 500 kcal of Boiled California Red Kidney Beans contain 1.8 times more Vitamin B1 and 2.9 times more Vitamin B6 than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour and Boiled California Red Kidney Beans provide similar amounts of Vitamin B3 per 500 calories.
Comparing minerals per 500 calories for Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Boiled California Red Kidney Beans:
500 calories of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 51.2 times more Sodium than Boiled California Red Kidney Beans.
While 500 kcal of Boiled California Red Kidney Beans contain 2.7 times more Calcium, 9.7 times more Copper, 9.8 times more Iron, 3.9 times more Magnesium, 1.6 times more Manganese, 4.4 times more Phosphorus, 8.5 times more Potassium and 3.7 times more Zinc than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
500 calories of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour lack sufficient amounts of Calcium, Potassium and Zinc
Comparison of macro-nutrients per 500 calories:
500 calories of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have 41.6 times more Fat, 10.5 times more Omega 3 and 31.5 times more Omega 6 than Boiled California Red Kidney Beans.
While 500 kcal of Boiled California Red Kidney Beans contain 4.7 times more Fiber and 3.1 times more Protein than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour and Boiled California Red Kidney Beans offer comparable quantities of Energy and Carbohydrate per 500 calories.
500 calories of Boiled California Red Kidney Beans provide inadequate amounts of Omega 3 and Omega 6