Comparing Nutrients in 100 grams California Red Kidney BeansVS Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour
Macros Ratio
ProteinFatCarbs
California Red Kidney Beans
29%
1%
70%
Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour
Lets compare vitamin content per 100 grams of California Red Kidney Beans vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
Raw California Red Kidney Beans have 2.1 times more Vitamin B1, 2.8 times more Vitamin B6 and 12.7 times more Vitamin B9 than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
Comparing minerals per 100 grams for California Red Kidney Beans vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
Raw California Red Kidney Beans have 4.8 times more Calcium, 9.9 times more Copper, 10.5 times more Iron, 3.8 times more Magnesium, 1.5 times more Manganese, 3.2 times more Phosphorus, 9 times more Potassium and 3.3 times more Zinc 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 2.9 times more Selenium, 49.5 times more Sodium and 3.8 times more Water than Raw California Red Kidney Beans.
Comparison of macro-nutrients per 100 grams:
Raw California Red Kidney Beans have 1.3 times more Energy, 1.5 times more Carbohydrate, 8.6 times more Fiber and 4.3 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 32.8 times more Fat than Raw California Red Kidney Beans.
Both Raw California Red 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.