Lets compare vitamin content per 100 grams of Boiled Kidney Beans vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
Boiled All Types Kidney Beans have 4.2 times more Vitamin B9 than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
While Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 1.6 times more Vitamin B1 and 17.3 times more Vitamin E than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have similar amounts of Vitamin B6 per 100 g.
Comparing minerals per 100 grams for Boiled Kidney Beans vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
Boiled All Types Kidney Beans have 1.9 times more Copper, 2.5 times more Iron, 2.5 times more Potassium, 1.3 times more Zinc and 1.5 times more Water than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
While Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 1.6 times more Manganese, 8.4 times more Selenium and 544 times more Sodium than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have similar amounts of Calcium, Magnesium and Phosphorus per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled All Types Kidney Beans have 2.2 times more Fiber and 1.5 times more Protein than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
While Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 2 times more Energy, 16.4 times more Fat, 1.8 times more Carbohydrate and 9.3 times more Sugars than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour have insufficient amounts of Glucose and Sucrose in 100 g.