Nutrient Comparison: Boiled Yellow Beans with Salt VS Acorns per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled Yellow Beans with Salt versus 14 oz of Acorns to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Boiled Yellow Beans with Salt vs Acorns:
- 14 ounces of Boiled Yellow Beans with Salt have 1.7 times more Vitamin B1 and more Vitamin C than Acorns.
- While 14 oz of Raw Acorns contain 2.6 times more Vitamin B3, 3.1 times more Vitamin B5 and 4.1 times more Vitamin B6 than Boiled Yellow Beans with Salt.
- Both Boiled Yellow Beans with Salt and Acorns provide similar amounts of Vitamin B2 and Vitamin B9 per 14 ounces.
- 14 ounces of Acorns have insufficient amounts of Vitamin C
- Both Boiled Yellow Beans with Salt as well as Raw Acorns have insufficient amounts of Vitamin A and Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Boiled Yellow Beans with Salt vs Acorns:
- 14 ounces of Boiled Yellow Beans with Salt have 1.5 times more Calcium, 3.1 times more Iron, 2.3 times more Phosphorus, more Sodium and 2.1 times more Zinc than Acorns.
- While 14 oz of Raw Acorns contain 3.3 times more Copper, 2.9 times more Manganese and 1.7 times more Potassium than Boiled Yellow Beans with Salt.
- Both Boiled Yellow Beans with Salt and Acorns contain similar levels of Magnesium per 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Boiled Yellow Beans with Salt have 1.5 times more Protein than Acorns.
- While 14 oz of Raw Acorns contain 2.7 times more Energy, 22.1 times more Fat, 11.1 times more Saturated Fat, 18.2 times more Omega 6 and 1.6 times more Carbohydrate than Boiled Yellow Beans with Salt.
- 14 ounces of Boiled Yellow Beans with Salt provide inadequate amounts of Omega 6