Lets compare vitamin content per 100 grams of Boiled Kidney Beans vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch:
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contain 2.3 times more Vitamin B5 than Boiled All Types Kidney Beans.
Comparing minerals per 100 grams for Boiled Kidney Beans vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch:
Boiled All Types Kidney Beans have 2.6 times more Copper, 2.8 times more Iron, 2.5 times more Potassium, 1.4 times more Zinc and 2.4 times more Water than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch.
While Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contain 2.3 times more Calcium, 1.9 times more Manganese and 707 times more Sodium than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch have similar amounts of Magnesium and Phosphorus per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled All Types Kidney Beans have 1.8 times more Fiber than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch.
While Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch contain 2.4 times more Energy, 12.8 times more Fat, 2.4 times more Carbohydrate and 29.8 times more Sugars than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch have similar amounts of Protein per 100 g.
Both Boiled All Types Kidney Beans as well as Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and potato starch have insufficient amounts of Glucose and Sucrose in 100 g.