Nutrient Comparison: Boiled California Red Kidney Beans VS Distilled Vinegar per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled California Red Kidney Beans versus 14 oz of Distilled 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 Distilled Vinegar:
- 14 ounces of Boiled California Red Kidney Beans have more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6 and more Vitamin B9 than Distilled Vinegar.
- 14 ounces of Distilled Vinegar have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6 and Vitamin B9
- Both Boiled California Red Kidney Beans as well as Distilled Vinegar 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 Distilled Vinegar:
- 14 ounces of Boiled California Red Kidney Beans have 11 times more Calcium, 48.2 times more Copper, 99.3 times more Iron, 48 times more Magnesium, 5.8 times more Manganese, 34.3 times more Phosphorus, 209.5 times more Potassium, 2.4 times more Selenium and 86 times more Zinc than Distilled Vinegar.
- While 14 oz of Distilled Vinegar contain 1.4 times more Water than Boiled California Red Kidney Beans.
- 14 ounces of Distilled Vinegar lack sufficient amounts of Calcium, Copper, Iron, Magnesium, Phosphorus, Potassium, Selenium and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Boiled California Red Kidney Beans have 6.9 times more Energy, more Omega 3, 560.3 times more Carbohydrate, more Fiber and more Protein than Distilled Vinegar.
- 14 ounces of Distilled Vinegar provide inadequate amounts of Energy, Omega 3, Carbohydrate, Fiber and Protein
- Both Boiled California Red Kidney Beans as well as Distilled Vinegar provide inadequate amounts of Omega 6 in 14 ounces.