Lets compare vitamin content per 5 ounces of Bread, whole-wheat, prepared from recipe, toasted vs Boiled Kidney Beans:
Bread, whole-wheat, prepared from recipe, toasted has 1.7 times more Vitamin B1, 3.9 times more Vitamin B2, 6.8 times more Vitamin B3, 1.5 times more Vitamin B5, 1.6 times more Vitamin B6, 28 times more Vitamin E and 1.2 times more Vitamin K than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 1.9 times more Vitamin B9 and more Vitamin C than Bread, whole-wheat, prepared from recipe, toasted.
Both Bread, whole-wheat, prepared from recipe, toasted 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 Bread, whole-wheat, prepared from recipe, toasted vs Boiled Kidney Beans:
Bread, whole-wheat, prepared from recipe, toasted has 1.3 times more Copper, 1.5 times more Iron, 2.1 times more Magnesium, 4.8 times more Manganese, 1.5 times more Phosphorus, 38.6 times more Selenium, 381 times more Sodium and 1.7 times more Zinc than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 2.6 times more Water than Bread, whole-wheat, prepared from recipe, toasted.
Both Bread, whole-wheat, prepared from recipe, toasted and Boiled All Types Kidney Beans have similar amounts of Calcium and Potassium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Bread, whole-wheat, prepared from recipe, toasted has 2.4 times more Energy, 11.8 times more Fat, 12 times more Saturated Fat, 2.1 times more Omega 3, 26.7 times more Omega 6, 2.5 times more Carbohydrate and 13.2 times more Sugars than Boiled All Types Kidney Beans.
Both Bread, whole-wheat, prepared from recipe, toasted and Boiled All Types Kidney Beans have similar amounts of Fiber and Protein per 5 oz.
Both Bread, whole-wheat, prepared from recipe, toasted as well as Boiled All Types Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.