Nutrient Comparison: Boiled California Red Kidney Beans VS White Gluten-free Bread made with rice flour, corn starch or tapioca per 7 oz
Compare the macro and micronutrient content in 7 oz of Boiled California Red Kidney Beans versus 7 oz of White Gluten-free Bread made with rice flour, corn starch or tapioca to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Boiled California Red Kidney Beans vs White Gluten-free Bread made with rice flour, corn starch or tapioca:
- 7 ounces of Boiled California Red Kidney Beans have 1.4 times more Vitamin B6 and 2.1 times more Vitamin B9 than White Gluten-free Bread made with rice flour, corn starch or tapioca.
- While 7 oz of White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contain 2.9 times more Vitamin B1, 8.1 times more Vitamin B2 and 5.1 times more Vitamin B3 than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans as well as White Gluten-free Bread made with rice flour, corn starch, and/or tapioca have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in seven ounces.
Comparing minerals per 7 ounces for Boiled California Red Kidney Beans vs White Gluten-free Bread made with rice flour, corn starch or tapioca:
- 7 ounces of Boiled California Red Kidney Beans have 3.9 times more Copper, 4 times more Magnesium, 1.5 times more Manganese, 2.7 times more Phosphorus, 5.6 times more Potassium, 3 times more Selenium and 1.8 times more Zinc than White Gluten-free Bread made with rice flour, corn starch or tapioca.
- While 7 oz of White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contain 2.1 times more Calcium and 111.8 times more Sodium than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and White Gluten-free Bread made with rice flour, corn starch or tapioca contain similar levels of Iron per seven ounces.
- 7 ounces of White Gluten-free Bread made with rice flour, corn starch or tapioca lack sufficient amounts of Selenium
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Boiled California Red Kidney Beans have 2.1 times more Omega 3, 2.2 times more Fiber and 2.1 times more Protein than White Gluten-free Bread made with rice flour, corn starch or tapioca.
- While 7 oz of White Gluten-free Bread made with rice flour, corn starch, and/or tapioca contain 2 times more Energy, 58.2 times more Fat, 69.8 times more Saturated Fat, 24.8 times more Omega 6 and 2 times more Carbohydrate than Boiled California Red Kidney Beans.
- 7 ounces of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6
- 7 ounces of White Gluten-free Bread made with rice flour, corn starch or tapioca provide inadequate amounts of Omega 3