Lets compare vitamin content per 100 grams of Boiled California Red Kidney Beans vs Toasted Multi-grain Bread:
Boiled California Red Kidney Beans have 12 times more Vitamin C than Toasted Multi-grain Bread with Whole-grain.
While Toasted Multi-grain Bread with Whole-grain contains 1.9 times more Vitamin B1, 2.3 times more Vitamin B2, 8.1 times more Vitamin B3, 1.7 times more Vitamin B5 and 2.8 times more Vitamin B6 than Boiled California Red Kidney Beans.
Both Boiled California Red Kidney Beans and Toasted Multi-grain Bread with Whole-grain have similar amounts of Vitamin B9 per 100 g.
Both Boiled California Red Kidney Beans as well as Toasted Multi-grain Bread with Whole-grain have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled California Red Kidney Beans vs Toasted Multi-grain Bread:
Boiled California Red Kidney Beans have 1.7 times more Potassium and 2.1 times more Water than Toasted Multi-grain Bread with Whole-grain.
While Toasted Multi-grain Bread with Whole-grain contains 1.7 times more Calcium, 1.8 times more Magnesium, 6.9 times more Manganese, 1.8 times more Phosphorus, 29.8 times more Selenium, 103.5 times more Sodium and 2.2 times more Zinc than Boiled California Red Kidney Beans.
Both Boiled California Red Kidney Beans and Toasted Multi-grain Bread with Whole-grain have similar amounts of Copper and Iron per 100 g.
Comparison of macro-nutrients per 100 grams:
Toasted Multi-grain Bread with Whole-grain contains 2.3 times more Energy, 51.1 times more Fat, 67.7 times more Saturated Fat, 7 times more Omega 3, 90.6 times more Omega 6, 2.1 times more Carbohydrate and 1.6 times more Protein than Boiled California Red Kidney Beans.
Both Boiled California Red Kidney Beans and Toasted Multi-grain Bread with Whole-grain have similar amounts of Fiber per 100 g.
Both Boiled California Red Kidney Beans as well as Toasted Multi-grain Bread with Whole-grain have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.