Lets compare vitamin content per 14 ounces of Boiled California Red Kidney Beans vs Dry Roasted Walnuts with Salt:
Dry Roasted Walnuts with Salt contain 4 times more Vitamin B1, 4.8 times more Vitamin B2, 4.1 times more Vitamin B3 and 5.1 times more Vitamin B6 than Boiled California Red Kidney Beans.
Both Boiled California Red Kidney Beans and Dry Roasted Walnuts with Salt have similar amounts of Vitamin B9 and Vitamin C per 14 oz.
Both Boiled California Red Kidney Beans as well as Dry Roasted Walnuts with Salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled California Red Kidney Beans vs Dry Roasted Walnuts with Salt:
Boiled California Red Kidney Beans have 15.2 times more Water than Dry Roasted Walnuts with Salt.
While Dry Roasted Walnuts with Salt contain 5.1 times more Copper, 3.1 times more Magnesium, 2.4 times more Phosphorus, 4.2 times more Selenium, 160.8 times more Sodium and 3.5 times more Zinc than Boiled California Red Kidney Beans.
Both Boiled California Red Kidney Beans and Dry Roasted Walnuts with Salt have similar amounts of Calcium, Iron and Potassium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled California Red Kidney Beans have 1.3 times more Carbohydrate and 1.3 times more Fiber than Dry Roasted Walnuts with Salt.
While Dry Roasted Walnuts with Salt contain 5.2 times more Energy, 674.6 times more Fat, 382.6 times more Saturated Fat, 265.4 times more Omega 3, 1784.4 times more Omega 6 and 1.6 times more Protein than Boiled California Red Kidney Beans.
Both Boiled California Red Kidney Beans as well as Dry Roasted Walnuts with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.