Lets compare vitamin content per 14 ounces of Roasted Chinese Chestnuts vs Boiled California Red Kidney Beans:
Roasted Chinese Chestnuts have 1.5 times more Vitamin B2, 2.8 times more Vitamin B3, 2.7 times more Vitamin B5, 4.2 times more Vitamin B6 and 32 times more Vitamin C than Boiled California Red Kidney Beans.
Both Roasted Chinese Chestnuts and Boiled California Red Kidney Beans have similar amounts of Vitamin B1 and Vitamin B9 per 14 oz.
Both Roasted Chinese Chestnuts as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Roasted Chinese Chestnuts vs Boiled California Red Kidney Beans:
Roasted Chinese Chestnuts have 1.3 times more Copper, 1.9 times more Magnesium and 5.4 times more Manganese than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 3.5 times more Calcium, 2 times more Iron, 1.3 times more Phosphorus and 1.7 times more Water than Roasted Chinese Chestnuts.
Both Roasted Chinese Chestnuts and Boiled California Red Kidney Beans have similar amounts of Potassium and Zinc per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Roasted Chinese Chestnuts have 1.9 times more Energy, 13.2 times more Fat, 13.8 times more Omega 6 and 2.3 times more Carbohydrate than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 2 times more Protein than Roasted Chinese Chestnuts.
Both Roasted Chinese Chestnuts and Boiled California Red Kidney Beans have similar amounts of Omega 3 per 14 oz.
Both Roasted Chinese Chestnuts as well as Boiled California Red Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.