Nutrient Comparison: Boiled California Red Kidney Beans VS Toasted Bread per 100 g
Compare the macro and micronutrient content in 100 g of Boiled California Red Kidney Beans versus 100 g of Toasted Bread 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 Toasted Bread:
- 100 g of Toasted Wheat Bread contain 3.4 times more Vitamin B1, 6.2 times more Vitamin B2, 11.6 times more Vitamin B3, 2.1 times more Vitamin B5 and 1.5 times more Vitamin B6 than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Toasted Bread provide similar amounts of Vitamin B9 per 100 grams.
- Both Boiled California Red Kidney Beans as well as Toasted Wheat Bread have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Boiled California Red Kidney Beans vs Toasted Bread:
- 100 grams of Boiled California Red Kidney Beans have 1.5 times more Copper and 1.9 times more Potassium than Toasted Bread.
- While 100 g of Toasted Wheat Bread contain 2.5 times more Calcium, 1.4 times more Iron, 4.3 times more Manganese, 1.4 times more Phosphorus, 27.8 times more Selenium, 150.3 times more Sodium and 1.7 times more Zinc than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Toasted Bread contain similar levels of Magnesium per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Boiled California Red Kidney Beans have 2 times more Fiber than Toasted Bread.
- While 100 g of Toasted Wheat Bread contain 2.5 times more Energy, 47.4 times more Fat, 70.6 times more Saturated Fat, 5 times more Omega 3, 78 times more Omega 6, 2.5 times more Carbohydrate and 1.4 times more Protein than Boiled California Red Kidney Beans.
- 100 grams of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6