Nutrient Comparison: Boiled Red Kidney Beans VS Cooking Wine per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled Red Kidney Beans versus 14 oz of Cooking Wine to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Boiled Red Kidney Beans vs Cooking Wine:
- 14 ounces of Boiled Red Kidney Beans have more Vitamin B1, 5.8 times more Vitamin B2, 5.8 times more Vitamin B3, 6 times more Vitamin B6, 130 times more Vitamin B9 and more Vitamin K than Cooking Wine.
- 14 ounces of Cooking Wine have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B9 and Vitamin K
- Both Boiled Red Kidney Beans as well as Cooking Wine have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin E in 14 ounces.
Comparing minerals per 14 ounces for Boiled Red Kidney Beans vs Cooking Wine:
- 14 ounces of Boiled Red Kidney Beans have 3.1 times more Calcium, 22 times more Copper, 7.4 times more Iron, 4.5 times more Magnesium, 9.5 times more Phosphorus, 4.6 times more Potassium, 6 times more Selenium and 13.4 times more Zinc than Cooking Wine.
- While 14 oz of Cooking Wine contain 313 times more Sodium and 1.3 times more Water than Boiled Red Kidney Beans.
- 14 ounces of Cooking Wine lack sufficient amounts of Calcium, Copper, Selenium and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Boiled Red Kidney Beans have 2.5 times more Energy, more Omega 3, 3.6 times more Carbohydrate, more Fiber and 17.3 times more Protein than Cooking Wine.
- While 14 oz of Cooking Wine contain 4.8 times more Sugars than Boiled Red Kidney Beans.
- 14 ounces of Cooking Wine provide inadequate amounts of Energy, Omega 3, Fiber and Protein
- Both Boiled Red Kidney Beans as well as Cooking Wine provide inadequate amounts of Omega 6 in 14 ounces.