Nutrient Comparison: Shoyu VS Boiled Red Kidney Beans per 14 oz
Compare the macro and micronutrient content in 14 oz of Shoyu versus 14 oz of Boiled 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 Red Kidney Beans:
- 14 ounces of Shoyu have 2.8 times more Vitamin B2, 3.8 times more Vitamin B3, 1.4 times more Vitamin B5 and 1.2 times more Vitamin B6 than Boiled Red Kidney Beans.
- While 14 oz of Boiled Red Kidney Beans contain 4.8 times more Vitamin B1, 9.3 times more Vitamin B9 and more Vitamin K than Shoyu Soy Sauce.
- 14 ounces of Shoyu have insufficient amounts of Vitamin K
- Both Shoyu Soy Sauce as well as Boiled Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin E in 14 ounces.
Comparing minerals per 14 ounces for Shoyu vs Boiled Red Kidney Beans:
- 14 ounces of Shoyu have 1.6 times more Magnesium, 2.1 times more Manganese and 2746.5 times more Sodium than Boiled Red Kidney Beans.
- While 14 oz of Boiled Red Kidney Beans contain 5.6 times more Copper, 2 times more Iron and 2.4 times more Selenium than Shoyu Soy Sauce.
- Both Shoyu and Boiled Red Kidney Beans contain similar levels of Calcium, Phosphorus, 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 Red Kidney Beans contain 2.4 times more Energy, 5.8 times more Omega 3, 4.6 times more Carbohydrate and 9.3 times more Fiber than Shoyu Soy Sauce.
- Both Shoyu and Boiled 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 Red Kidney Beans provide inadequate amounts of Omega 6 in 14 ounces.