Lets compare vitamin content per 100 grams of Toasted French or Vienna Bread vs Red Kidney Beans:
Toasted French or Vienna Sourdough Bread has 1.7 times more Vitamin B2 and 2.5 times more Vitamin B3 than Raw Red Kidney Beans.
While Raw Red Kidney Beans contain 1.4 times more Vitamin B1, 1.3 times more Vitamin B5, 4.1 times more Vitamin B6, 2.8 times more Vitamin B9, 22.5 times more Vitamin C and 11.2 times more Vitamin K than Toasted French or Vienna Sourdough Bread.
Both Toasted French or Vienna Sourdough Bread and Raw Red Kidney Beans have similar amounts of Vitamin E per 100 g.
Both Toasted French or Vienna Sourdough Bread as well as Raw Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Toasted French or Vienna Bread vs Red Kidney Beans:
Toasted French or Vienna Sourdough Bread has 9.3 times more Selenium and 60 times more Sodium than Raw Red Kidney Beans.
While Raw Red Kidney Beans contain 1.8 times more Calcium, 4.7 times more Copper, 1.7 times more Iron, 4.5 times more Magnesium, 1.9 times more Manganese, 3.2 times more Phosphorus, 9.7 times more Potassium and 2.7 times more Zinc than Toasted French or Vienna Sourdough Bread.
Comparison of macro-nutrients per 100 grams:
Toasted French or Vienna Sourdough Bread has 2 times more Fat, 3.3 times more Saturated Fat, 3.4 times more Omega 6 and 1.7 times more Sugars than Raw Red Kidney Beans.
While Raw Red Kidney Beans contain 7.2 times more Omega 3, 4.9 times more Fiber and 1.7 times more Protein than Toasted French or Vienna Sourdough Bread.
Both Toasted French or Vienna Sourdough Bread and Raw Red Kidney Beans have similar amounts of Energy and Carbohydrate per 100 g.
Both Toasted French or Vienna Sourdough Bread as well as Raw Red Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.