Nutrient Comparison: Boiled California Red Kidney Beans VS White Gluten-Free Bread made with tapioca starch and brown 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 tapioca starch and brown 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 tapioca starch and brown rice flour:
- 100 grams of Boiled California Red Kidney Beans have 3.9 times more Vitamin B9 than White Gluten-Free Bread made with tapioca starch and brown rice flour.
- While 100 g of White Gluten-Free Bread made with tapioca starch and brown rice flour contain 4.4 times more Vitamin B2 and 2.6 times more Vitamin B3 than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and White Gluten-Free Bread made with tapioca starch and brown rice flour provide similar amounts of Vitamin B1 and Vitamin B6 per 100 grams.
Comparing minerals per 100 grams for Boiled California Red Kidney Beans vs White Gluten-Free Bread made with tapioca starch and brown rice flour:
- 100 grams of Boiled California Red Kidney Beans have 5.5 times more Copper, 5.6 times more Iron, 1.9 times more Magnesium, 2 times more Phosphorus, 3.9 times more Potassium and 1.7 times more Zinc than White Gluten-Free Bread made with tapioca starch and brown rice flour.
- While 100 g of White Gluten-Free Bread made with tapioca starch and brown rice flour contain 1.4 times more Manganese, 9.2 times more Selenium and 128.8 times more Sodium than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and White Gluten-Free Bread made with tapioca starch and brown rice flour contain similar levels of Calcium per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Boiled California Red Kidney Beans have 1.7 times more Fiber and 1.7 times more Protein than White Gluten-Free Bread made with tapioca starch and brown rice flour.
- While 100 g of White Gluten-Free Bread made with tapioca starch and brown rice flour contain 2.4 times more Energy, 89.1 times more Fat, 16.3 times more Omega 3, 71.4 times more Omega 6 and 2.3 times more Carbohydrate than Boiled California Red Kidney Beans.
- 100 grams of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6