Nutrient Comparison: Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) VS Boiled California Red Kidney Beans per 14 oz
Compare the macro and micronutrient content in 14 oz of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) 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 Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) vs Boiled California Red Kidney Beans:
- 14 oz of Boiled California Red Kidney Beans contain 2.2 times more Vitamin B1, 5.3 times more Vitamin B3, 2 times more Vitamin B5, 1.5 times more Vitamin B6 and 3.9 times more Vitamin B9 than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- Both Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) and Boiled California Red Kidney Beans provide similar amounts of Vitamin B2 per 14 ounces.
- 14 ounces of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin B3
- Both Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) 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 Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) vs Boiled California Red Kidney Beans:
- 14 ounces of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have 3 times more Calcium, 2 times more Manganese, 8.3 times more Selenium and 1.2 times more Water than Boiled California Red Kidney Beans.
- While 14 oz of Boiled California Red Kidney Beans contain 1.4 times more Copper, 1.9 times more Iron, 1.3 times more Magnesium and 2.8 times more Potassium than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- Both Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) and Boiled California Red Kidney Beans contain similar levels of Phosphorus and Zinc per 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have 46.3 times more Fat, 56.6 times more Saturated Fat, 5.2 times more Omega 3 and 73.5 times more Omega 6 than Boiled California Red Kidney Beans.
- While 14 oz of Boiled California Red Kidney Beans contain 1.6 times more Energy, 7.9 times more Carbohydrate and 10.3 times more Fiber than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- Both Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) and Boiled California Red Kidney Beans offer comparable quantities of Protein per 14 ounces.
- 14 ounces of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6