Nutrient Comparison: Boiled California Red Kidney Beans VS Ginger Root per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled California Red Kidney Beans versus 14 oz of Ginger Root to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Boiled California Red Kidney Beans vs Ginger Root:
- 14 ounces of Boiled California Red Kidney Beans have 5.2 times more Vitamin B1, 1.8 times more Vitamin B2 and 6.7 times more Vitamin B9 than Ginger Root.
- While 14 oz of Raw Ginger Root contain 1.4 times more Vitamin B3, 1.5 times more Vitamin B6 and 4.2 times more Vitamin C than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Ginger Root provide similar amounts of Vitamin B5 per 14 ounces.
- 14 ounces of Boiled California Red Kidney Beans have insufficient amounts of Vitamin C
- Both Boiled California Red Kidney Beans as well as Raw Ginger Root have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Boiled California Red Kidney Beans vs Ginger Root:
- 14 ounces of Boiled California Red Kidney Beans have 4.1 times more Calcium, 1.3 times more Copper, 5 times more Iron, 1.4 times more Manganese, 4 times more Phosphorus, 1.7 times more Selenium and 2.5 times more Zinc than Ginger Root.
- Both Boiled California Red Kidney Beans and Ginger Root contain similar levels of Magnesium and Potassium per 14 ounces.
- 14 ounces of Ginger Root lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Boiled California Red Kidney Beans have 1.6 times more Energy, 1.3 times more Carbohydrate, 4.7 times more Fiber and 5 times more Protein than Ginger Root.
- Both Boiled California Red Kidney Beans as well as Raw Ginger Root provide inadequate amounts of Omega 6 in 14 ounces.