Nutrient Comparison: White Gluten-free Bread made with rice flour, corn starch or tapioca 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 rice flour, corn starch or tapioca 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 rice flour, corn starch or tapioca vs Boiled California Red Kidney Beans:
- 100 grams of White Gluten-free Bread made with rice flour, corn starch or tapioca have 2.9 times more Vitamin B1, 8.1 times more Vitamin B2 and 5.1 times more Vitamin B3 than Boiled California Red Kidney Beans.
- While 100 g of Boiled California Red Kidney Beans contain 1.4 times more Vitamin B6 and 2.1 times more Vitamin B9 than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
- Both White Gluten-free Bread made with rice flour, corn starch, and/or tapioca as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 100 grams.
Comparing minerals per 100 grams for White Gluten-free Bread made with rice flour, corn starch or tapioca vs Boiled California Red Kidney Beans:
- 100 grams of White Gluten-free Bread made with rice flour, corn starch or tapioca have 2.1 times more Calcium and 111.8 times more Sodium than Boiled California Red Kidney Beans.
- While 100 g of Boiled California Red Kidney Beans contain 3.9 times more Copper, 4 times more Magnesium, 1.5 times more Manganese, 2.7 times more Phosphorus, 5.6 times more Potassium, 3 times more Selenium and 1.8 times more Zinc than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
- Both White Gluten-free Bread made with rice flour, corn starch or tapioca and Boiled California Red Kidney Beans contain similar levels of Iron per 100 grams.
- 100 grams of White Gluten-free Bread made with rice flour, corn starch or tapioca lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of White Gluten-free Bread made with rice flour, corn starch or tapioca have 2 times more Energy, 58.2 times more Fat, 69.8 times more Saturated Fat, 24.8 times more Omega 6 and 2 times more Carbohydrate than Boiled California Red Kidney Beans.
- While 100 g of Boiled California Red Kidney Beans contain 2.1 times more Omega 3, 2.2 times more Fiber and 2.1 times more Protein than White Gluten-free Bread made with rice flour, corn starch, and/or tapioca.
- 100 grams of White Gluten-free Bread made with rice flour, corn starch or tapioca provide inadequate amounts of Omega 3
- 100 grams of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6