Nutrient Comparison: Boiled California Red Kidney Beans VS White Gluten-Free Bread made with potato extract, rice starch, and rice flour per 100 g
Compare the macro and micronutrient content in 100 g of Boiled California Red Kidney Beans versus 100 g of White Gluten-Free Bread made with potato extract, rice starch, and rice flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Boiled California Red Kidney Beans vs White Gluten-Free Bread made with potato extract, rice starch, and rice flour:
- Both Boiled California Red 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 California Red Kidney Beans vs White Gluten-Free Bread made with potato extract, rice starch, and rice flour:
- 100 grams of Boiled California Red Kidney Beans have 2.8 times more Calcium, 7.4 times more Copper, 3.9 times more Iron, 4.4 times more Magnesium, 1.8 times more Manganese, 3.7 times more Phosphorus, 4.6 times more Potassium and 3.3 times more Zinc than White Gluten-Free Bread made with potato extract, rice starch, and rice flour.
- While 100 g of White gluten-free Bread made with potato extract, rice starch, and rice flour contain 132 times more Sodium than Boiled California Red Kidney Beans.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Boiled California Red Kidney Beans have 2.7 times more Fiber and 2.9 times more Protein than White Gluten-Free Bread made with potato extract, rice starch, and rice flour.
- While 100 g of White gluten-free Bread made with potato extract, rice starch, and rice flour contain 2.6 times more Energy, 118.9 times more Fat, 18.2 times more Omega 3, 81.2 times more Omega 6 and 2.4 times more Carbohydrate than Boiled California Red Kidney Beans.
- 100 grams of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6