Lets compare vitamin content per 14 ounces of Boiled Kidney Beans vs Boiled Chinese Cabbage:
Boiled All Types Kidney Beans have 5 times more Vitamin B1, 1.4 times more Vitamin B3, 2.8 times more Vitamin B5 and 3.2 times more Vitamin B9 than Boiled and Drained Chinese Cabbage.
While Boiled and Drained Chinese Cabbage contains more Vitamin A, 1.4 times more Vitamin B6, 21.7 times more Vitamin C and 4 times more Vitamin K than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Boiled and Drained Chinese Cabbage have similar amounts of Vitamin B2 per 14 oz.
Both Boiled All Types Kidney Beans as well as Boiled and Drained Chinese Cabbage have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Boiled Kidney Beans vs Boiled Chinese Cabbage:
Boiled All Types Kidney Beans have 11.4 times more Copper, 2.1 times more Iron, 3.8 times more Magnesium, 3 times more Manganese, 4.8 times more Phosphorus, 2.8 times more Selenium and 5.9 times more Zinc than Boiled and Drained Chinese Cabbage.
While Boiled and Drained Chinese Cabbage contains 2.7 times more Calcium, 34 times more Sodium and 1.4 times more Water than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Boiled and Drained Chinese Cabbage have similar amounts of Potassium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled All Types Kidney Beans have 10.6 times more Energy, 4.1 times more Omega 3, 12.8 times more Carbohydrate, 6.4 times more Fiber and 5.6 times more Protein than Boiled and Drained Chinese Cabbage.
While Boiled and Drained Chinese Cabbage contains 2.6 times more Sugars than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Boiled and Drained Chinese Cabbage have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.