Lets compare vitamin content per 7 ounces of Boiled Kidney Beans vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
Boiled All Types Kidney Beans have 1.3 times more Vitamin B6 than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
While Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contains 5.5 times more Vitamin B2 and 2.4 times more Vitamin B3 than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have similar amounts of Vitamin B1 per 7 oz.
Comparing minerals per 7 ounces for Boiled Kidney Beans vs Whole Grain gluten-free Bread made with tapioca starch and brown rice flour:
Boiled All Types Kidney Beans have 2.9 times more Copper, 2.9 times more Iron, 1.4 times more Magnesium, 1.8 times more Phosphorus, 3.3 times more Potassium, 1.7 times more Zinc and 2.1 times more Water than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
While Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contains 1.7 times more Calcium and 510 times more Sodium than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have similar amounts of Manganese per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Boiled All Types Kidney Beans have 1.3 times more Fiber than Whole Grain gluten-free Bread made with tapioca starch and brown rice flour.
While Whole Grain gluten-free Bread made with tapioca starch and brown rice flour contains 2.4 times more Energy, 18.7 times more Fat, 4.9 times more Omega 3, 14.5 times more Omega 6, 2.2 times more Carbohydrate and 30.7 times more Sugars than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have similar amounts of Protein per 7 oz.
Both Boiled All Types Kidney Beans as well as Whole Grain gluten-free Bread made with tapioca starch and brown rice flour have insufficient amounts of Glucose and Sucrose in 7 oz.