Lets compare vitamin content per 14 ounces of Boiled Kidney Beans vs Puddings, tapioca, ready-to-eat, fat free:
Boiled All Types Kidney Beans have 12.3 times more Vitamin B1, 5.7 times more Vitamin B3, 7.3 times more Vitamin B5, 6 times more Vitamin B6, 65 times more Vitamin B9, 4 times more Vitamin C and more Vitamin K than Puddings, tapioca, ready-to-eat, fat free.
While Puddings, tapioca, ready-to-eat, fat free contain 1.3 times more Vitamin B2 and more Vitamin B12 than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Puddings, tapioca, ready-to-eat, fat free have insufficient amounts of Vitamin A, Vitamin D and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Boiled Kidney Beans vs Puddings, tapioca, ready-to-eat, fat free:
Boiled All Types Kidney Beans have 12 times more Copper, 20.2 times more Iron, 8.4 times more Magnesium, 39.1 times more Manganese, 2.1 times more Phosphorus, 5.8 times more Potassium, more Selenium and 5.9 times more Zinc than Puddings, tapioca, ready-to-eat, fat free.
While Puddings, tapioca, ready-to-eat, fat free contain 1.5 times more Calcium and 187 times more Sodium than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Puddings, tapioca, ready-to-eat, fat free have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled All Types Kidney Beans have 1.4 times more Energy, more Omega 3, more Fiber and 6 times more Protein than Puddings, tapioca, ready-to-eat, fat free.
While Puddings, tapioca, ready-to-eat, fat free contain 44.3 times more Sugars than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Puddings, tapioca, ready-to-eat, fat free have similar amounts of Carbohydrate per 14 oz.
Both Boiled All Types Kidney Beans as well as Puddings, tapioca, ready-to-eat, fat free have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.