Nutrient Comparison: Custard-apple VS Boiled California Red Kidney Beans per 14 oz
Compare the macro and micronutrient content in 14 oz of Custard-apple 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 Custard-apple vs Boiled California Red Kidney Beans:
- 14 ounces of Custard-apple have 1.6 times more Vitamin B2, 2.1 times more Vitamin B6 and 16 times more Vitamin C than Boiled California Red Kidney Beans.
- While 14 oz of Boiled California Red Kidney Beans contain 1.6 times more Vitamin B1 and 1.6 times more Vitamin B5 than Raw Custard-apple.
- Both Custard-apple and Boiled California Red Kidney Beans provide similar amounts of Vitamin B3 per 14 ounces.
- 14 ounces of Boiled California Red Kidney Beans have insufficient amounts of Vitamin C
- Both Raw Custard-apple as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin A and Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Custard-apple vs Boiled California Red Kidney Beans:
- 14 oz of Boiled California Red Kidney Beans contain 2.2 times more Calcium, 4.2 times more Iron, 2.7 times more Magnesium and 6.5 times more Phosphorus than Raw Custard-apple.
- Both Custard-apple and Boiled California Red Kidney Beans contain similar levels of Potassium per 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Boiled California Red Kidney Beans contain 3.9 times more Fiber and 5.4 times more Protein than Raw Custard-apple.
- Both Custard-apple and Boiled California Red Kidney Beans offer comparable quantities of Energy and Carbohydrate per 14 ounces.