Nutrient Comparison: Boiled California Red Kidney Beans VS Cashew Butter per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled California Red Kidney Beans versus 14 oz of Cashew Butter 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 Cashew Butter:
- 14 oz of Plain Cashew Butter no Salt contain 2.4 times more Vitamin B1, 3 times more Vitamin B2, 3 times more Vitamin B3, 5.5 times more Vitamin B5 and 2.4 times more Vitamin B6 than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Cashew Butter provide similar amounts of Vitamin B9 per 14 ounces.
- Both Boiled California Red Kidney Beans as well as Plain Cashew Butter no Salt have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Boiled California Red Kidney Beans vs Cashew Butter:
- 14 ounces of Boiled California Red Kidney Beans have 1.5 times more Calcium than Cashew Butter.
- While 14 oz of Plain Cashew Butter no Salt contain 7.6 times more Copper, 1.7 times more Iron, 5.4 times more Magnesium, 2.6 times more Manganese, 3.3 times more Phosphorus, 1.3 times more Potassium, 9.6 times more Selenium and 6 times more Zinc than Boiled California Red Kidney Beans.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Boiled California Red Kidney Beans have 4.7 times more Fiber than Cashew Butter.
- While 14 oz of Plain Cashew Butter no Salt contain 4.7 times more Energy, 549 times more Fat, 697.4 times more Saturated Fat, 5.3 times more Omega 3, 408.3 times more Omega 6 and 1.9 times more Protein than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Cashew Butter offer comparable quantities of Carbohydrate per 14 ounces.
- 14 ounces of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6