Nutrient Comparison: Boiled Red Kidney Beans VS Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled Red Kidney Beans versus 5 oz of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Boiled Red Kidney Beans vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch:
- 5 oz of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contain 2.3 times more Vitamin B5 than Boiled Red Kidney Beans.
Comparing minerals per 5 ounces for Boiled Red Kidney Beans vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch:
- 5 ounces of Boiled Red Kidney Beans have 2.9 times more Copper, 3.8 times more Iron, 2.5 times more Potassium and 1.5 times more Zinc than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch.
- While 5 oz of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contain 2.9 times more Calcium, 1.7 times more Manganese and 353.5 times more Sodium than Boiled Red Kidney Beans.
- Both Boiled Red Kidney Beans and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contain similar levels of Magnesium and Phosphorus per five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Boiled Red Kidney Beans have 2.1 times more Fiber than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch.
- While 5 oz of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contain 2.4 times more Energy, 12.8 times more Fat, 2.4 times more Carbohydrate and 29.8 times more Sugars than Boiled Red Kidney Beans.
- Both Boiled Red Kidney Beans and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch offer comparable quantities of Protein per five ounces.