Comparing Nutrients in 100 grams Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flourVS Boiled California Red Kidney Beans
Macros Ratio
ProteinFatCarbs
Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour
Lets compare vitamin content per 100 grams of Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour vs Boiled California Red Kidney Beans:
Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour have 1.6 times more Vitamin B2 than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 2.2 times more Vitamin B1, 1.5 times more Vitamin B6 and 10.6 times more Vitamin B9 than Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour.
Both Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour and Boiled California Red Kidney Beans have similar amounts of Vitamin B3 per 100 g.
Comparing minerals per 100 grams for Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour vs Boiled California Red Kidney Beans:
Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour have 222.5 times more Sodium than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 2.4 times more Calcium, 3.3 times more Copper, 5.3 times more Iron, 3.2 times more Magnesium, 2.4 times more Phosphorus, 4.9 times more Potassium, 2 times more Zinc and 27 times more Water than Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour.
Both Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour and Boiled California Red Kidney Beans have similar amounts of Manganese per 100 g.
Comparison of macro-nutrients per 100 grams:
Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour have 3.7 times more Energy, 171.2 times more Fat, 407.9 times more Saturated Fat, 66.4 times more Omega 6 and 3.4 times more Carbohydrate than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 3.1 times more Fiber and 3.7 times more Protein than Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour.
Both Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour and Boiled California Red Kidney Beans have similar amounts of Omega 3 per 100 g.
Both Crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour as well as Boiled California Red Kidney Beans have insufficient amounts of Glucose and Sucrose in 100 g.