Nutrient Comparison: White Gluten-Free Bread made with potato extract, rice starch, and rice flour VS Boiled California Red Kidney Beans per 100 g
Compare the macro and micronutrient content in 100 g of White Gluten-Free Bread made with potato extract, rice starch, and rice flour versus 100 g of Boiled California Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of White Gluten-Free Bread made with potato extract, rice starch, and rice flour vs Boiled California Red Kidney Beans:
- Both White gluten-free Bread made with potato extract, rice starch, and rice flour and Boiled California Red Kidney Beans have similar amounts of vitamins per 100 g
Comparing minerals per 100 grams for White Gluten-Free Bread made with potato extract, rice starch, and rice flour vs Boiled California Red Kidney Beans:
- 100 grams of White Gluten-Free Bread made with potato extract, rice starch, and rice flour have 132 times more Sodium than Boiled California Red Kidney Beans.
- While 100 g of Boiled California Red Kidney Beans contain 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.
Comparison of macro-nutrients per 100 grams:
- 100 grams of White Gluten-Free Bread made with potato extract, rice starch, and rice flour have 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.
- While 100 g of Boiled California Red Kidney Beans contain 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.
- 100 grams of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6