Nutrient Comparison: White Gluten-Free Bread made with potato extract, rice starch, and rice flour VS 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 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 Red Kidney Beans:
- Both White gluten-free Bread made with potato extract, rice starch, and rice flour and Raw 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 Red Kidney Beans:
- 100 grams of White Gluten-Free Bread made with potato extract, rice starch, and rice flour have 44 times more Sodium than Red Kidney Beans.
- While 100 g of Raw Red Kidney Beans contain 3.5 times more Calcium, 17.9 times more Copper, 8.8 times more Iron, 12.5 times more Magnesium, 6.4 times more Manganese, 11 times more Phosphorus, 14.8 times more Potassium and 10.7 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 10.1 times more Fat, 1.6 times more Omega 3, 7.1 times more Omega 6 and 4 times more Sugars than Red Kidney Beans.
- While 100 g of Raw Red Kidney Beans contain 4.3 times more Fiber and 7.2 times more Protein than White gluten-free Bread made with potato extract, rice starch, and rice flour.
- Both White Gluten-Free Bread made with potato extract, rice starch, and rice flour and Red Kidney Beans offer comparable quantities of Energy and Carbohydrate per 100 grams.
- 100 grams of Red Kidney Beans provide inadequate amounts of Omega 6