Nutrient Comparison: Cooked Taro with Salt VS California Red Kidney Beans per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Taro with Salt versus 14 oz of California Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Taro with Salt vs California Red Kidney Beans:
- 14 oz of Raw California Red Kidney Beans contain 4.9 times more Vitamin B1, 7.8 times more Vitamin B2, 4 times more Vitamin B3, 2.3 times more Vitamin B5 and 20.7 times more Vitamin B9 than Cooked Taro with Salt.
- Both Cooked Taro with Salt and California Red Kidney Beans provide similar amounts of Vitamin B6 and Vitamin C per 14 ounces.
- Both Cooked Taro with Salt as well as Raw California Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Taro with Salt vs California Red Kidney Beans:
- 14 ounces of Cooked Taro with Salt have 22.8 times more Sodium than California Red Kidney Beans.
- While 14 oz of Raw California Red Kidney Beans contain 10.8 times more Calcium, 5.5 times more Copper, 13 times more Iron, 5.3 times more Magnesium, 2.2 times more Manganese, 5.3 times more Phosphorus, 3.1 times more Potassium, 3.6 times more Selenium and 9.4 times more Zinc than Cooked Taro with Salt.
- 14 ounces of Cooked Taro with Salt lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Raw California Red Kidney Beans contain 2.3 times more Energy, 6 times more Omega 3, 1.7 times more Carbohydrate, 4.9 times more Fiber and 46.9 times more Protein than Cooked Taro with Salt.
- 14 ounces of Cooked Taro with Salt provide inadequate amounts of Omega 3 and Protein
- Both Cooked Taro with Salt as well as Raw California Red Kidney Beans provide inadequate amounts of Omega 6 in 14 ounces.