Nutrient Comparison: Sour Cucumber Pickles VS Boiled California Red Kidney Beans per 14 oz
Compare the macro and micronutrient content in 14 oz of Sour Cucumber Pickles 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 Sour Cucumber Pickles vs Boiled California Red Kidney Beans:
- 14 oz of Boiled California Red Kidney Beans contain more Vitamin B1, 6.2 times more Vitamin B2, more Vitamin B3, 5.8 times more Vitamin B5, 11.6 times more Vitamin B6 and 74 times more Vitamin B9 than Sour Cucumber Pickles.
- 14 ounces of Sour Cucumber Pickles have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6 and Vitamin B9
- Both Sour Cucumber Pickles 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 Sour Cucumber Pickles vs Boiled California Red Kidney Beans:
- 14 ounces of Sour Cucumber Pickles have 302 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 more Calcium, 3.4 times more Copper, 7.5 times more Iron, 12 times more Magnesium, 28.9 times more Manganese, 9.8 times more Phosphorus, 18.2 times more Potassium, more Selenium and 43 times more Zinc than Sour Cucumber Pickles.
- 14 ounces of Sour Cucumber Pickles lack sufficient amounts of Calcium, Magnesium, Manganese, Potassium, Selenium and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Sour Cucumber Pickles have 1.4 times more Omega 3 than Boiled California Red Kidney Beans.
- While 14 oz of Boiled California Red Kidney Beans contain 11.3 times more Energy, 9.9 times more Carbohydrate, 7.8 times more Fiber and 27.7 times more Protein than Sour Cucumber Pickles.
- 14 ounces of Sour Cucumber Pickles provide inadequate amounts of Energy, Carbohydrate and Protein
- Both Sour Cucumber Pickles as well as Boiled California Red Kidney Beans provide inadequate amounts of Omega 6 in 14 ounces.