Lets compare vitamin content per 100 grams of White Gluten-Free Bread made with tapioca starch and brown rice flour vs Boiled Kidney Beans:
White Gluten-Free Bread made with tapioca starch and brown rice flour has 4.7 times more Vitamin B2, 2.4 times more Vitamin B3 and 53.7 times more Vitamin E than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 1.3 times more Vitamin B6 and 6.8 times more Vitamin B9 than White Gluten-Free Bread made with tapioca starch and brown rice flour.
Both White Gluten-Free Bread made with tapioca starch and brown rice flour and Boiled All Types Kidney Beans have similar amounts of Vitamin B1 per 100 g.
Comparing minerals per 100 grams for White Gluten-Free Bread made with tapioca starch and brown rice flour vs Boiled Kidney Beans:
White Gluten-Free Bread made with tapioca starch and brown rice flour has 1.7 times more Calcium, 10 times more Selenium and 515 times more Sodium than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 4.1 times more Copper, 4.2 times more Iron, 1.7 times more Magnesium, 2 times more Phosphorus, 3.8 times more Potassium, 2 times more Zinc and 2 times more Water than White Gluten-Free Bread made with tapioca starch and brown rice flour.
Both White Gluten-Free Bread made with tapioca starch and brown rice flour and Boiled All Types Kidney Beans have similar amounts of Manganese per 100 g.
Comparison of macro-nutrients per 100 grams:
White Gluten-Free Bread made with tapioca starch and brown rice flour has 2.3 times more Energy, 16 times more Fat, 8.6 times more Saturated Fat, 3.1 times more Omega 3, 13.2 times more Omega 6, 2.2 times more Carbohydrate and 35.3 times more Sugars than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 1.6 times more Protein than White Gluten-Free Bread made with tapioca starch and brown rice flour.
Both White Gluten-Free Bread made with tapioca starch and brown rice flour and Boiled All Types Kidney Beans have similar amounts of Fiber per 100 g.
Both White Gluten-Free Bread made with tapioca starch and brown rice flour as well as Boiled All Types Kidney Beans have insufficient amounts of Glucose and Sucrose in 100 g.