Nutrient Comparison: Boiled California Red Kidney Beans VS Ground Sage per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled California Red Kidney Beans versus 14 oz of Ground Sage 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 Ground Sage:
- 14 oz of Ground Sage Spices contain more Vitamin A, 5.8 times more Vitamin B1, 5.4 times more Vitamin B2, 10.6 times more Vitamin B3, 25.9 times more Vitamin B6, 3.7 times more Vitamin B9 and 27 times more Vitamin C than Boiled California Red Kidney Beans.
- 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 Ground Sage 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 Ground Sage:
- 14 ounces of Boiled California Red Kidney Beans have 1.5 times more Phosphorus than Ground Sage.
- While 14 oz of Ground Sage Spices contain 25 times more Calcium, 2.6 times more Copper, 9.4 times more Iron, 8.9 times more Magnesium, 9.9 times more Manganese, 2.6 times more Potassium, 3.1 times more Selenium and 5.5 times more Zinc than Boiled California Red Kidney Beans.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Ground Sage Spices contain 2.5 times more Energy, 141.7 times more Fat, 502.1 times more Saturated Fat, 38.4 times more Omega 3, 26.5 times more Omega 6, 2.7 times more Carbohydrate and 4.3 times more Fiber than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Ground Sage offer comparable quantities of Protein per 14 ounces.
- 14 ounces of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6