Nutrient Comparison: Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour VS Red Kidney Beans per 5 oz
Compare the macro and micronutrient content in 5 oz of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour versus 5 oz of Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Red Kidney Beans:
- 5 ounces of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 2.5 times more Vitamin E than Red Kidney Beans.
- While 5 oz of Raw Red Kidney Beans contain 2.4 times more Vitamin B1, 2.8 times more Vitamin B6 and 12.7 times more Vitamin B9 than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
- 5 ounces of Red Kidney Beans have insufficient amounts of Vitamin E
Comparing minerals per 5 ounces for Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour vs Red Kidney Beans:
- 5 ounces of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 2.9 times more Selenium and 45.3 times more Sodium than Red Kidney Beans.
- While 5 oz of Raw Red Kidney Beans contain 2 times more Calcium, 6.3 times more Copper, 7.5 times more Iron, 3.3 times more Magnesium, 1.7 times more Manganese, 3.2 times more Phosphorus, 8.2 times more Potassium and 3.6 times more Zinc than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have 7.7 times more Fat and 1.4 times more Sugars than Red Kidney Beans.
- While 5 oz of Raw Red Kidney Beans contain 1.3 times more Energy, 1.5 times more Carbohydrate, 5.2 times more Fiber and 4 times more Protein than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.