Nutrient Comparison: Boiled 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 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 Red Kidney Beans vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
- 5 ounces of Boiled Red Kidney Beans have 1.3 times more Vitamin B6 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 5.5 times more Vitamin B2 and 2.4 times more Vitamin B3 than Boiled Red Kidney Beans.
- Both Boiled Red Kidney Beans and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour provide similar amounts of Vitamin B1 per five ounces.
Comparing minerals per 5 ounces for Boiled Red Kidney Beans vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
- 5 ounces of Boiled Red Kidney Beans have 3.3 times more Copper, 3.9 times more Iron, 1.5 times more Magnesium, 1.8 times more Phosphorus, 3.3 times more Potassium and 1.8 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 2.1 times more Calcium and 255 times more Sodium than Boiled Red Kidney Beans.
- Both Boiled Red Kidney Beans and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contain similar levels of Manganese per five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Boiled Red Kidney Beans have 1.5 times more Fiber 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 2.4 times more Energy, 18.7 times more Fat, 5 times more Omega 3, 14.7 times more Omega 6, 2.2 times more Carbohydrate and 30.7 times more Sugars than Boiled Red Kidney Beans.
- Both Boiled Red Kidney Beans and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour offer comparable quantities of Protein per five ounces.
- 5 ounces of Boiled Red Kidney Beans provide inadequate amounts of Omega 6