Nutrient Comparison: Catjang Cowpeas VS Boiled California Red Kidney Beans per 14 oz
Compare the macro and micronutrient content in 14 oz of Catjang Cowpeas 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 Catjang Cowpeas vs Boiled California Red Kidney Beans:
- 14 ounces of Catjang Cowpeas have 5.3 times more Vitamin B1, 2.7 times more Vitamin B2, 5.2 times more Vitamin B3, 6.9 times more Vitamin B5, 3.5 times more Vitamin B6 and 8.6 times more Vitamin B9 than Boiled California Red Kidney Beans.
- Both Raw Catjang Cowpeas 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 Catjang Cowpeas vs Boiled California Red Kidney Beans:
- 14 ounces of Catjang Cowpeas have 1.3 times more Calcium, 3.7 times more Copper, 3.3 times more Iron, 6.9 times more Magnesium, 4.9 times more Manganese, 3.2 times more Phosphorus, 3.3 times more Potassium, 7.6 times more Selenium, 14.5 times more Sodium and 7.1 times more Zinc than Boiled California Red Kidney Beans.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Catjang Cowpeas have 2.8 times more Energy, 23 times more Fat, 10.2 times more Omega 3, 28.2 times more Omega 6, 2.7 times more Carbohydrate and 2.6 times more Protein than Boiled California Red Kidney Beans.
- Both Catjang Cowpeas and Boiled California Red Kidney Beans offer comparable quantities of Fiber per 14 ounces.
- 14 ounces of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6