Lets compare vitamin content per 1 kilogram of Boiled Kidney Beans vs Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour:
Boiled All Types Kidney Beans have 2.7 times more Vitamin B1, 1.7 times more Vitamin B6 and 18.6 times more Vitamin B9 than Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour.
While Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour contain 1.7 times more Vitamin B2 than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour have similar amounts of Vitamin B3 per 1 kg.
Comparing minerals per 1 kilogram for Boiled Kidney Beans vs Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour:
Boiled All Types Kidney Beans have 1.3 times more Calcium, 2.5 times more Copper, 4 times more Iron, 2.8 times more Magnesium, 1.4 times more Manganese, 2.4 times more Phosphorus, 4.7 times more Potassium, 2.3 times more Zinc and 27 times more Water than Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour.
While Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour contain 890 times more Sodium than Boiled All Types Kidney Beans.
Comparison of macro-nutrients per 1 kilogram:
Boiled All Types Kidney Beans have 5 times more Omega 3, 2.1 times more Fiber and 3.5 times more Protein than Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour.
While Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour contain 3.6 times more Energy, 30.8 times more Fat, 78.2 times more Saturated Fat, 12.3 times more Omega 6, 3.4 times more Carbohydrate and 12.2 times more Sugars than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour have insufficient amounts of Glucose and Sucrose in 1 kg.