Lets compare vitamin content per 100 grams of Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Boiled Kidney Beans:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 5.5 times more Vitamin B2 and 2.4 times more Vitamin B3 than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 1.3 times more Vitamin B6 than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
Both Whole Grain 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 Whole Grain gluten-free Bread made with tapioca starch and brown rice flour vs Boiled Kidney Beans:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 1.7 times more Calcium and 510 times more Sodium than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 2.9 times more Copper, 2.9 times more Iron, 1.4 times more Magnesium, 1.8 times more Phosphorus, 3.3 times more Potassium, 1.7 times more Zinc and 2.1 times more Water than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
Both Whole Grain 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:
Whole Grain gluten-free Bread made with tapioca starch and brown rice flour has 2.4 times more Energy, 18.7 times more Fat, 4.9 times more Omega 3, 14.5 times more Omega 6, 2.2 times more Carbohydrate and 30.7 times more Sugars than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 1.3 times more Fiber than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
Both Whole Grain gluten-free Bread made with tapioca starch and brown rice flour and Boiled All Types Kidney Beans have similar amounts of Protein per 100 g.
Both Whole Grain 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.