Lets compare vitamin content per 100 grams of Boiled Kidney Beans vs White Gluten-Free Bread made with potato extract, rice starch, and rice flour:
Both Boiled All Types Kidney Beans and White gluten-free Bread made with potato extract, rice starch, and rice flour have similar amounts of vitamins per 100 g
Comparing minerals per 100 grams for Boiled Kidney Beans vs White Gluten-Free Bread made with potato extract, rice starch, and rice flour:
Boiled All Types Kidney Beans have 1.5 times more Calcium, 5.5 times more Copper, 2.9 times more Iron, 3.8 times more Magnesium, 2.5 times more Manganese, 3.7 times more Phosphorus, 4.4 times more Potassium, 3.8 times more Zinc and 2.1 times more Water than White gluten-free Bread made with potato extract, rice starch, and rice flour.
While White gluten-free Bread made with potato extract, rice starch, and rice flour contains 528 times more Sodium than Boiled All Types Kidney Beans.
Comparison of macro-nutrients per 100 grams:
Boiled All Types Kidney Beans have 1.8 times more Fiber and 2.8 times more Protein than White gluten-free Bread made with potato extract, rice starch, and rice flour.
While White gluten-free Bread made with potato extract, rice starch, and rice flour contains 2.5 times more Energy, 21.4 times more Fat, 4.6 times more Saturated Fat, 3.4 times more Omega 3, 15 times more Omega 6, 2.3 times more Carbohydrate and 26.1 times more Sugars than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as White gluten-free Bread made with potato extract, rice starch, and rice flour have insufficient amounts of Glucose and Sucrose in 100 g.