Lets compare vitamin content per 100 grams of White Gluten-Free Bread made with potato extract, rice starch, and rice flour vs California Red Kidney Beans:
Both White gluten-free Bread made with potato extract, rice starch, and rice flour and Raw California Red 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 California Red Kidney Beans:
White gluten-free Bread made with potato extract, rice starch, and rice flour has 48 times more Sodium than Raw California Red Kidney Beans.
While Raw California Red Kidney Beans contain 8.1 times more Calcium, 28.2 times more Copper, 12.3 times more Iron, 14.5 times more Magnesium, 5.7 times more Manganese, 10.9 times more Phosphorus, 16.2 times more Potassium and 9.8 times more Zinc 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 42.8 times more Fat, 9.4 times more Saturated Fat, 6.9 times more Omega 3 and 30.1 times more Omega 6 than Raw California Red Kidney Beans.
While Raw California Red Kidney Beans contain 7.1 times more Fiber and 7.8 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 and Raw California Red Kidney Beans have similar amounts of Energy and Carbohydrate per 100 g.
Both White gluten-free Bread made with potato extract, rice starch, and rice flour as well as Raw California Red Kidney Beans have insufficient amounts of Glucose and Sucrose in 100 g.