Nutrient Comparison: Pickled Cabbage, Japanese Style VS Boiled California Red Kidney Beans per 14 oz
Compare the macro and micronutrient content in 14 oz of Pickled Cabbage, Japanese Style versus 14 oz of Boiled California Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Pickled Cabbage, Japanese Style vs Boiled California Red Kidney Beans:
- 14 oz of Boiled California Red Kidney Beans contain more Vitamin B1, 1.6 times more Vitamin B2, 3 times more Vitamin B3 and 1.8 times more Vitamin B9 than Pickled Fresh Japanese Style Cabbage.
- Both Pickled Cabbage, Japanese Style and Boiled California Red Kidney Beans provide similar amounts of Vitamin B5 and Vitamin B6 per 14 ounces.
- 14 ounces of Pickled Cabbage, Japanese Style have insufficient amounts of Vitamin B1 and Vitamin B3
- Both Pickled Fresh Japanese Style Cabbage as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Pickled Cabbage, Japanese Style vs Boiled California Red Kidney Beans:
- 14 ounces of Pickled Cabbage, Japanese Style have 2 times more Potassium, 69.3 times more Sodium and 1.4 times more Water than Boiled California Red Kidney Beans.
- While 14 oz of Boiled California Red Kidney Beans contain 1.4 times more Calcium, 11.6 times more Copper, 6.1 times more Iron, 4 times more Magnesium, 1.3 times more Manganese, 3.2 times more Phosphorus and 4.3 times more Zinc than Pickled Fresh Japanese Style Cabbage.
- 14 ounces of Pickled Cabbage, Japanese Style lack sufficient amounts of Selenium and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Boiled California Red Kidney Beans contain 4.1 times more Energy, 1.3 times more Omega 3, 4 times more Carbohydrate, 3 times more Fiber and 5.7 times more Protein than Pickled Fresh Japanese Style Cabbage.
- 14 ounces of Pickled Cabbage, Japanese Style provide inadequate amounts of Energy and Omega 3
- Both Pickled Fresh Japanese Style Cabbage as well as Boiled California Red Kidney Beans provide inadequate amounts of Omega 6 in 14 ounces.