Nutrient Comparison: Boiled California Red Kidney Beans VS Tortillas, ready-to-bake or -fry, flour, shelf stable per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled California Red Kidney Beans versus 14 oz of Tortillas, ready-to-bake or -fry, flour, shelf stable 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 Tortillas, ready-to-bake or -fry, flour, shelf stable:
- 14 ounces of Boiled California Red Kidney Beans have 3.7 times more Vitamin B6 than Tortillas, ready-to-bake or -fry, flour, shelf stable.
- While 14 oz of Tortillas, ready-to-bake or -fry, flour, shelf stable contain 3.8 times more Vitamin B1, 2 times more Vitamin B2, 7.8 times more Vitamin B3, 1.3 times more Vitamin B5 and 1.6 times more Vitamin B9 than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans as well as Tortillas, ready-to-bake or -fry, flour, shelf stable 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 Tortillas, ready-to-bake or -fry, flour, shelf stable:
- 14 ounces of Boiled California Red Kidney Beans have 2.5 times more Copper, 2.3 times more Magnesium, 3.2 times more Potassium and 1.5 times more Zinc than Tortillas, ready-to-bake or -fry, flour, shelf stable.
- While 14 oz of Tortillas, ready-to-bake or -fry, flour, shelf stable contain 2.5 times more Calcium, 1.6 times more Manganese, 1.6 times more Phosphorus, 18.3 times more Selenium and 185.5 times more Sodium than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Tortillas, ready-to-bake or -fry, flour, shelf stable contain similar levels of Iron per 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Boiled California Red Kidney Beans have 3.9 times more Fiber than Tortillas, ready-to-bake or -fry, flour, shelf stable.
- While 14 oz of Tortillas, ready-to-bake or -fry, flour, shelf stable contain 2.4 times more Energy, 84.2 times more Fat, 87.5 times more Saturated Fat, 12.1 times more Omega 3, 88.2 times more Omega 6 and 2.2 times more Carbohydrate than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Tortillas, ready-to-bake or -fry, flour, shelf stable offer comparable quantities of Protein per 14 ounces.
- 14 ounces of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6