Nutrient Comparison: Boiled California Red Kidney Beans VS Balsamic Vinegar per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled California Red Kidney Beans versus 14 oz of Balsamic Vinegar 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 Balsamic Vinegar:
- Both Boiled California Red Kidney Beans and Balsamic Vinegar have similar amounts of vitamins per 14 oz
- Both Boiled California Red Kidney Beans as well as Balsamic Vinegar have insufficient amounts of Vitamin A and Vitamin C in 14 ounces.
Comparing minerals per 14 ounces for Boiled California Red Kidney Beans vs Balsamic Vinegar:
- 14 ounces of Boiled California Red Kidney Beans have 2.4 times more Calcium, 11.1 times more Copper, 4.1 times more Iron, 4 times more Magnesium, 2.4 times more Manganese, 7.2 times more Phosphorus, 3.7 times more Potassium and 10.8 times more Zinc than Balsamic Vinegar.
- 14 ounces of Balsamic Vinegar lack sufficient amounts of Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Boiled California Red Kidney Beans have 1.4 times more Energy, 1.3 times more Carbohydrate and 18.6 times more Protein than Balsamic Vinegar.
- 14 ounces of Balsamic Vinegar provide inadequate amounts of Protein