Lets compare vitamin content per 5 ounces of Toasted French or Vienna Bread vs California Red Kidney Beans:
Toasted French or Vienna Sourdough Bread has 1.7 times more Vitamin B2 and 2.6 times more Vitamin B3 than Raw California Red Kidney Beans.
While Raw California Red Kidney Beans contain 1.3 times more Vitamin B5, 4.1 times more Vitamin B6, 2.8 times more Vitamin B9 and 22.5 times more Vitamin C than Toasted French or Vienna Sourdough Bread.
Both Toasted French or Vienna Sourdough Bread and Raw California Red Kidney Beans have similar amounts of Vitamin B1 per 5 oz.
Both Toasted French or Vienna Sourdough Bread as well as Raw California Red 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 California Red Kidney Beans:
Toasted French or Vienna Sourdough Bread has 9.3 times more Selenium and 65.5 times more Sodium than Raw California Red Kidney Beans.
While Raw California Red Kidney Beans contain 4.1 times more Calcium, 7.3 times more Copper, 2.4 times more Iron, 5.2 times more Magnesium, 1.7 times more Manganese, 3.2 times more Phosphorus, 10.6 times more Potassium and 2.4 times more Zinc than Toasted French or Vienna Sourdough Bread.
Comparison of macro-nutrients per 5 ounces:
Toasted French or Vienna Sourdough Bread has 8.6 times more Fat, 13.9 times more Saturated Fat and 14.4 times more Omega 6 than Raw California Red Kidney Beans.
While Raw California Red Kidney Beans contain 1.7 times more Omega 3, 8 times more Fiber and 1.9 times more Protein than Toasted French or Vienna Sourdough Bread.
Both Toasted French or Vienna Sourdough Bread and Raw California Red Kidney Beans have similar amounts of Energy and Carbohydrate per 5 oz.
Both Toasted French or Vienna Sourdough Bread as well as Raw California Red Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.