Nutrient Comparison: Shoyu VS Boiled California Red Kidney Beans per 14 oz
Compare the macro and micronutrient content in 14 oz of Shoyu 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 Shoyu vs Boiled California Red Kidney Beans:
- 14 ounces of Shoyu have 2.7 times more Vitamin B2, 4.1 times more Vitamin B3, 1.4 times more Vitamin B5 and 1.4 times more Vitamin B6 than Boiled California Red Kidney Beans.
- While 14 oz of Boiled California Red Kidney Beans contain 3.9 times more Vitamin B1 and 5.3 times more Vitamin B9 than Shoyu Soy Sauce.
- Both Shoyu Soy Sauce 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 Shoyu vs Boiled California Red Kidney Beans:
- 14 ounces of Shoyu have 1.5 times more Magnesium, 3.2 times more Manganese, 1.2 times more Phosphorus and 1373.3 times more Sodium than Boiled California Red Kidney Beans.
- While 14 oz of Boiled California Red Kidney Beans contain 2 times more Calcium, 6.7 times more Copper, 2.1 times more Iron and 2.4 times more Selenium than Shoyu Soy Sauce.
- Both Shoyu and Boiled California Red Kidney Beans contain similar levels of Potassium and Zinc per 14 ounces.
- 14 ounces of Shoyu lack sufficient amounts of Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Boiled California Red Kidney Beans contain 2.3 times more Energy, 4.5 times more Carbohydrate and 11.6 times more Fiber than Shoyu Soy Sauce.
- Both Shoyu and Boiled California Red Kidney Beans offer comparable quantities of Protein per 14 ounces.
- 14 ounces of Shoyu provide inadequate amounts of Energy and Omega 3
- Both Shoyu Soy Sauce as well as Boiled California Red Kidney Beans provide inadequate amounts of Omega 6 in 14 ounces.