Nutrient Comparison: Boiled California Red Kidney Beans VS Saffron per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled California Red Kidney Beans versus 14 oz of Saffron 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 Saffron:
- 14 oz of Saffron Spices contain more Vitamin A, 4.3 times more Vitamin B2, 2.7 times more Vitamin B3, 9.7 times more Vitamin B6, 1.3 times more Vitamin B9 and 67.3 times more Vitamin C than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Saffron provide similar amounts of Vitamin B1 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 Saffron Spices have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Boiled California Red Kidney Beans vs Saffron:
- 14 oz of Saffron Spices contain 1.7 times more Calcium, 3.7 times more Iron, 5.5 times more Magnesium, 89.3 times more Manganese, 1.8 times more Phosphorus, 4.1 times more Potassium, 4.7 times more Selenium, 37 times more Sodium and 1.3 times more Zinc than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Saffron contain similar levels of Copper per 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Boiled California Red Kidney Beans have 2.4 times more Fiber than Saffron.
- While 14 oz of Saffron Spices contain 2.5 times more Energy, 65 times more Fat, 113.3 times more Saturated Fat, 38.8 times more Omega 3, 37.7 times more Omega 6, 2.9 times more Carbohydrate and 1.3 times more Protein than Boiled California Red Kidney Beans.
- 14 ounces of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6