Lets compare vitamin content per 100 grams of Canned Kidney Beans vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 2.2 times more Vitamin B1, 1.9 times more Vitamin B6 and 26 times more Vitamin E than Canned All Types Kidney Beans.
Both Canned All Types Kidney Beans and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have similar amounts of Vitamin B9 per 100 g.
Comparing minerals per 100 grams for Canned Kidney Beans vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
Canned All Types Kidney Beans have 1.2 times more Copper, 1.3 times more Iron, 1.4 times more Potassium and 1.7 times more Water than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
While Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 1.6 times more Magnesium, 4 times more Manganese, 1.4 times more Phosphorus, 10.2 times more Selenium, 1.8 times more Sodium and 1.7 times more Zinc than Canned All Types Kidney Beans.
Both Canned All Types Kidney Beans and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have similar amounts of Calcium per 100 g.
Comparison of macro-nutrients per 100 grams:
Canned All Types Kidney Beans have 1.5 times more Fiber than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
While Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 3.1 times more Energy, 13.7 times more Fat, 2.8 times more Carbohydrate, 1.6 times more Sugars and more Fructose than Canned All Types Kidney Beans.
Both Canned All Types Kidney Beans and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have similar amounts of Protein per 100 g.
Both Canned All Types Kidney Beans as well as Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have insufficient amounts of Glucose and Sucrose in 100 g.