Lets compare vitamin content per 100 grams of Boiled Kidney Beans vs Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour contain 2.4 times more Vitamin B1, 6.2 times more Vitamin B2, 6.6 times more Vitamin B3 and 46.3 times more Vitamin E than Boiled All Types Kidney Beans.
Comparing minerals per 100 grams for Boiled Kidney Beans vs Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour:
Boiled All Types Kidney Beans have 1.4 times more Iron, 1.5 times more Potassium and 2.2 times more Water than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
While Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour contain 3.4 times more Calcium, 2.3 times more Magnesium, 3.9 times more Manganese, 1.7 times more Phosphorus, 22.7 times more Selenium, 507 times more Sodium and 1.4 times more Zinc than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have similar amounts of Copper per 100 g.
Comparison of macro-nutrients per 100 grams:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour contain 2.6 times more Energy, 23.2 times more Fat, 18.9 times more Saturated Fat, 10.4 times more Omega 3, 29.1 times more Omega 6, 1.9 times more Carbohydrate, 13.1 times more Sugars, 1.8 times more Fiber and 1.4 times more Protein than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have insufficient amounts of Glucose and Sucrose in 100 g.