Nutrient Comparison: Boiled California Red Kidney Beans VS Soy sauce, reduced sodium, made from hydrolyzed vegetable protein per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled California Red Kidney Beans versus 14 oz of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein 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 Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 14 ounces of Boiled California Red Kidney Beans have 4.3 times more Vitamin B1, 1.4 times more Vitamin B2, 1.5 times more Vitamin B5, 2.8 times more Vitamin B6 and 18.5 times more Vitamin B9 than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Boiled California Red Kidney Beans and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide similar amounts of Vitamin B3 per 14 ounces.
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B9
- Both Boiled California Red Kidney Beans as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein 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 Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 14 ounces of Boiled California Red Kidney Beans have 6 times more Calcium, 5.9 times more Copper, 6.9 times more Iron, 1.4 times more Magnesium, 2.1 times more Manganese, 1.5 times more Phosphorus, 1.3 times more Selenium and 3.4 times more Zinc than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- While 14 oz of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contain 7.4 times more Potassium and 722.5 times more Sodium than Boiled California Red Kidney Beans.
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Boiled California Red Kidney Beans have 1.4 times more Energy, 2.7 times more Omega 3, 1.6 times more Carbohydrate and 31 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Boiled California Red Kidney Beans and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein offer comparable quantities of Protein per 14 ounces.
- 14 ounces of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Fiber
- Both Boiled California Red Kidney Beans as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 6 in 14 ounces.