Lets compare vitamin content per 100 grams of White Gluten-Free Bread made with potato extract, rice starch, and rice flour vs Boiled Kidney Beans:
Both White gluten-free Bread made with potato extract, rice starch, and rice flour and Boiled All Types Kidney Beans have similar amounts of vitamins per 100 g
Comparing minerals per 100 grams for White Gluten-Free Bread made with potato extract, rice starch, and rice flour vs Boiled Kidney Beans:
White gluten-free Bread made with potato extract, rice starch, and rice flour has 528 times more Sodium than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 1.5 times more Calcium, 5.5 times more Copper, 2.9 times more Iron, 3.8 times more Magnesium, 2.5 times more Manganese, 3.7 times more Phosphorus, 4.4 times more Potassium, 3.8 times more Zinc and 2.1 times more Water than White gluten-free Bread made with potato extract, rice starch, and rice flour.
Comparison of macro-nutrients per 100 grams:
White gluten-free Bread made with potato extract, rice starch, and rice flour has 2.5 times more Energy, 21.4 times more Fat, 4.6 times more Saturated Fat, 3.4 times more Omega 3, 15 times more Omega 6, 2.3 times more Carbohydrate and 26.1 times more Sugars than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 1.8 times more Fiber and 2.8 times more Protein than White gluten-free Bread made with potato extract, rice starch, and rice flour.
Both White gluten-free Bread made with potato extract, rice starch, and rice flour as well as Boiled All Types Kidney Beans have insufficient amounts of Glucose and Sucrose in 100 g.