Nutrient Comparison: Boiled 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 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 Red Kidney Beans vs White Gluten-free Bread made with rice flour, corn starch or tapioca:
- 7 ounces of Boiled Red Kidney Beans have 1.6 times more Vitamin B6, 3.6 times more Vitamin B9 and 28 times more Vitamin K 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 2.3 times more Vitamin B1, 8.7 times more Vitamin B2, 4.8 times more Vitamin B3 and 20 times more Vitamin E than Boiled Red Kidney Beans.
- 7 ounces of Boiled Red Kidney Beans have insufficient amounts of Vitamin E
- 7 ounces of White Gluten-free Bread made with rice flour, corn starch or tapioca have insufficient amounts of Vitamin K
- Both Boiled 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 Red Kidney Beans vs White Gluten-free Bread made with rice flour, corn starch or tapioca:
- 7 ounces of Boiled Red Kidney Beans have 3.2 times more Copper, 3.8 times more Magnesium, 2.3 times more Manganese, 2.8 times more Phosphorus, 5.4 times more Potassium, 3 times more Selenium and 2.2 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 4.9 times more Calcium and 223.5 times more Sodium than Boiled Red Kidney Beans.
- Both Boiled 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 Red Kidney Beans have 11.2 times more Omega 3, 1.7 times more Fiber and 2 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, 10.5 times more Fat, 13.6 times more Saturated Fat, 4.6 times more Omega 6, 2 times more Carbohydrate and 11 times more Sugars than Boiled Red Kidney Beans.
- 7 ounces of Boiled 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