Lets compare vitamin content per 14 ounces of Reduced Fat Commercial Italian Salad Dressing vs Boiled California Red Kidney Beans:
Boiled California Red Kidney Beans contain 10.8 times more Vitamin B1, 7.8 times more Vitamin B2, 5.7 times more Vitamin B3, more Vitamin B5, 1.9 times more Vitamin B6, 24.7 times more Vitamin B9 and more Vitamin C than Reduced Fat Commercial Italian Salad Dressing.
Both Reduced Fat Commercial Italian Salad Dressing 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 Reduced Fat Commercial Italian Salad Dressing vs Boiled California Red Kidney Beans:
Reduced Fat Commercial Italian Salad Dressing has 1.3 times more Selenium and 222.8 times more Sodium than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 4.4 times more Calcium, 15.2 times more Copper, 11.9 times more Iron, 12 times more Magnesium, 11 times more Manganese, 11.4 times more Phosphorus, 4.7 times more Potassium and 14.3 times more Zinc than Reduced Fat Commercial Italian Salad Dressing.
Both Reduced Fat Commercial Italian Salad Dressing and Boiled California Red Kidney Beans have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Reduced Fat Commercial Italian Salad Dressing has 74.2 times more Fat, 59.5 times more Saturated Fat, 14.3 times more Omega 3 and 138.8 times more Omega 6 than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 2.2 times more Carbohydrate, more Fiber and 23.4 times more Protein than Reduced Fat Commercial Italian Salad Dressing.
Both Reduced Fat Commercial Italian Salad Dressing and Boiled California Red Kidney Beans have similar amounts of Energy per 14 oz.
Both Reduced Fat Commercial Italian Salad Dressing as well as Boiled California Red Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.