Nutrient Comparison: Boiled California Red Kidney Beans VS Whole Grain gluten-free Bread made with tapioca starch and brown rice flour per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled California Red Kidney Beans versus 5 oz of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Boiled California Red Kidney Beans vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
- 5 oz of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain 1.4 times more Vitamin B1, 5.2 times more Vitamin B2 and 2.6 times more Vitamin B3 than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour provide similar amounts of Vitamin B6 per five ounces.
Comparing minerals per 5 ounces for Boiled California Red Kidney Beans vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
- 5 ounces of Boiled California Red Kidney Beans have 3.9 times more Copper, 3.9 times more Iron, 1.5 times more Magnesium, 1.8 times more Phosphorus, 3.4 times more Potassium and 1.5 times more Zinc than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
- While 5 oz of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain 1.6 times more Manganese and 127.5 times more Sodium than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain similar levels of Calcium per five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Boiled California Red Kidney Beans have 1.9 times more Fiber and 1.3 times more Protein than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
- While 5 oz of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain 2.5 times more Energy, 103.8 times more Fat, 26.1 times more Omega 3, 78.5 times more Omega 6 and 2.2 times more Carbohydrate than Boiled California Red Kidney Beans.
- 5 ounces of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6