Lets compare vitamin content per 100 grams of Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour vs Red Kidney Beans:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 1.7 times more Vitamin B2, 1.8 times more Vitamin B3 and 6.6 times more Vitamin E than Raw Red Kidney Beans.
While Raw Red Kidney Beans contain 1.6 times more Vitamin B1 than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
Comparing minerals per 100 grams for Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour vs Red Kidney Beans:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 1.4 times more Calcium, 1.5 times more Manganese, 7.8 times more Selenium and 42.3 times more Sodium than Raw Red Kidney Beans.
While Raw Red Kidney Beans contain 2.7 times more Copper, 4.1 times more Iron, 1.4 times more Magnesium, 1.7 times more Phosphorus, 5 times more Potassium and 2.1 times more Zinc than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
Comparison of macro-nutrients per 100 grams:
Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour have 10.9 times more Fat, 9 times more Saturated Fat, 4.9 times more Omega 3, 13.8 times more Omega 6 and 2 times more Sugars than Raw Red Kidney Beans.
While Raw Red Kidney Beans contain 1.4 times more Carbohydrate, 1.4 times more Fiber and 1.9 times more Protein than Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour.
Both Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour and Raw Red Kidney Beans have similar amounts of Energy per 100 g.
Both Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour as well as Raw Red Kidney Beans have insufficient amounts of Glucose and Sucrose in 100 g.