Nutrient Comparison: Boiled Pink Beans VS Roasted Cashews per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled Pink Beans versus 14 oz of Roasted Cashews to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Boiled Pink Beans vs Roasted Cashews:
- 14 ounces of Boiled Pink Beans have 1.3 times more Vitamin B1 and 2.4 times more Vitamin B9 than Roasted Cashews.
- While 14 oz of Dry Roasted Cashew Nuts contain 3.2 times more Vitamin B2, 2.5 times more Vitamin B3, 4.1 times more Vitamin B5, 1.5 times more Vitamin B6 and 9.4 times more Vitamin K than Boiled Pink Beans.
- Both Boiled Pink Beans and Roasted Cashews provide similar amounts of Vitamin E per 14 ounces.
- Both Boiled Pink Beans as well as Dry Roasted Cashew Nuts have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Boiled Pink Beans vs Roasted Cashews:
- 14 oz of Dry Roasted Cashew Nuts contain 8.2 times more Copper, 2.6 times more Iron, 4 times more Magnesium, 1.5 times more Manganese, 3 times more Phosphorus, 8.4 times more Selenium and 5.8 times more Zinc than Boiled Pink Beans.
- Both Boiled Pink Beans and Roasted Cashews contain similar levels of Calcium and Potassium per 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Boiled Pink Beans have 1.8 times more Fiber than Roasted Cashews.
- While 14 oz of Dry Roasted Cashew Nuts contain 3.9 times more Energy, 94.6 times more Fat, 72.7 times more Saturated Fat, 1.7 times more Omega 3, 67.2 times more Omega 6, 13.9 times more Sugars and 1.7 times more Protein than Boiled Pink Beans.
- Both Boiled Pink Beans and Roasted Cashews offer comparable quantities of Carbohydrate per 14 ounces.
- 14 ounces of Boiled Pink Beans provide inadequate amounts of Omega 6