Lets compare vitamin content per 100 grams of Boiled Kidney Beans vs Toasted French or Vienna Bread:
Boiled All Types Kidney Beans have 1.3 times more Vitamin B6, 6 times more Vitamin C and 16.8 times more Vitamin K than Toasted French or Vienna Sourdough Bread.
While Toasted French or Vienna Sourdough Bread contains 2.7 times more Vitamin B1, 6.4 times more Vitamin B2, 9.3 times more Vitamin B3, 2.8 times more Vitamin B5 and 6.3 times more Vitamin E than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Toasted French or Vienna Sourdough Bread have similar amounts of Vitamin B9 per 100 g.
Both Boiled All Types Kidney Beans as well as Toasted French or Vienna Sourdough Bread have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Kidney Beans vs Toasted French or Vienna Bread:
Boiled All Types Kidney Beans have 1.4 times more Copper, 1.4 times more Magnesium, 2.9 times more Potassium and 3.2 times more Water than Toasted French or Vienna Sourdough Bread.
While Toasted French or Vienna Sourdough Bread contains 1.3 times more Calcium, 1.7 times more Iron, 1.3 times more Manganese, 27 times more Selenium and 720 times more Sodium than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Toasted French or Vienna Sourdough Bread have similar amounts of Phosphorus and Zinc per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled All Types Kidney Beans have 3.4 times more Omega 3 and 2.1 times more Fiber than Toasted French or Vienna Sourdough Bread.
While Toasted French or Vienna Sourdough Bread contains 2.5 times more Energy, 4.3 times more Fat, 6.9 times more Saturated Fat, 7.2 times more Omega 6, 2.7 times more Carbohydrate, 11.2 times more Sugars and 1.5 times more Protein than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Toasted French or Vienna Sourdough Bread have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.