Lets compare vitamin content per 5 ounces of Toasted French or Vienna Bread vs Boiled Kidney Beans:
Toasted French or Vienna Sourdough Bread has 2.7 times more Vitamin B1, 6.4 times more Vitamin B2, 9.3 times more Vitamin B3, 2.8 times more Vitamin B5 and 6.3 times more Vitamin E than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 6 times more Vitamin C and 16.8 times more Vitamin K than Toasted French or Vienna Sourdough Bread.
Both Toasted French or Vienna Sourdough Bread and Boiled All Types Kidney Beans have similar amounts of Vitamin B6 and Vitamin B9 per 5 oz.
Both Toasted French or Vienna Sourdough Bread as well as Boiled All Types Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Toasted French or Vienna Bread vs Boiled Kidney Beans:
Toasted French or Vienna Sourdough Bread has 1.3 times more Calcium, 1.7 times more Iron, 1.3 times more Manganese, 27 times more Selenium and 720 times more Sodium than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 1.4 times more Copper, 1.4 times more Magnesium, 2.9 times more Potassium and 3.2 times more Water than Toasted French or Vienna Sourdough Bread.
Both Toasted French or Vienna Sourdough Bread and Boiled All Types Kidney Beans have similar amounts of Phosphorus and Zinc per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Toasted French or Vienna Sourdough Bread has 2.5 times more Energy, 4.3 times more Fat, 6.9 times more Saturated Fat, 7.2 times more Omega 6, 2.7 times more Carbohydrate, 11.2 times more Sugars and 1.5 times more Protein than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 3.4 times more Omega 3 and 2.1 times more Fiber than Toasted French or Vienna Sourdough Bread.
Both Toasted French or Vienna Sourdough Bread as well as Boiled All Types Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.