Nutrient Comparison: Boiled California Red Kidney Beans VS Mangos per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled California Red Kidney Beans versus 14 oz of Mangos 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 Mangos:
- 14 ounces of Boiled California Red Kidney Beans have 4.6 times more Vitamin B1, 1.6 times more Vitamin B2 and 1.7 times more Vitamin B9 than Mangos.
- While 14 oz of Raw Mangos contain more Vitamin A and 30.3 times more Vitamin C than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Mangos provide similar amounts of Vitamin B3, Vitamin B5 and Vitamin B6 per 14 ounces.
- 14 ounces of Boiled California Red Kidney Beans have insufficient amounts of Vitamin A and Vitamin C
- Both Boiled California Red Kidney Beans as well as Raw Mangos have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Boiled California Red Kidney Beans vs Mangos:
- 14 ounces of Boiled California Red Kidney Beans have 6 times more Calcium, 2.6 times more Copper, 18.6 times more Iron, 4.8 times more Magnesium, 5 times more Manganese, 9.8 times more Phosphorus, 2.5 times more Potassium, 2 times more Selenium and 9.6 times more Zinc than Mangos.
- 14 ounces of Mangos lack sufficient amounts of Calcium, Selenium and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Boiled California Red Kidney Beans have 2.1 times more Energy, 1.5 times more Carbohydrate, 5.8 times more Fiber and 11.1 times more Protein than Mangos.
- While 14 oz of Raw Mangos contain 1.6 times more Omega 3 than Boiled California Red Kidney Beans.
- 14 ounces of Mangos provide inadequate amounts of Protein
- Both Boiled California Red Kidney Beans as well as Raw Mangos provide inadequate amounts of Omega 6 in 14 ounces.