Nutrient Comparison: Fuyu VS Boiled California Red Kidney Beans per 14 oz
Compare the macro and micronutrient content in 14 oz of Fuyu 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 Fuyu vs Boiled California Red Kidney Beans:
- 14 ounces of Fuyu have 1.2 times more Vitamin B1 and 1.6 times more Vitamin B2 than Boiled California Red Kidney Beans.
- While 14 oz of Boiled California Red Kidney Beans contain 1.4 times more Vitamin B3, 1.7 times more Vitamin B5 and 2.6 times more Vitamin B9 than Salted and Fermented Tofu.
- Both Fuyu and Boiled California Red Kidney Beans provide similar amounts of Vitamin B6 per 14 ounces.
- Both Salted and Fermented Tofu 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 Fuyu vs Boiled California Red Kidney Beans:
- 14 ounces of Fuyu have 1.3 times more Copper, 3.7 times more Manganese, 14.4 times more Selenium, 718.3 times more Sodium and 1.8 times more Zinc than Boiled California Red Kidney Beans.
- While 14 oz of Boiled California Red Kidney Beans contain 1.4 times more Calcium, 1.5 times more Iron, 1.9 times more Phosphorus and 5.6 times more Potassium than Salted and Fermented Tofu.
- Both Fuyu and Boiled California Red Kidney Beans contain similar levels of Magnesium per 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Fuyu have 88.9 times more Fat, 82.6 times more Saturated Fat, 16.7 times more Omega 3 and 199.1 times more Omega 6 than Boiled California Red Kidney Beans.
- While 14 oz of Boiled California Red Kidney Beans contain 5.1 times more Carbohydrate than Salted and Fermented Tofu.
- Both Fuyu and Boiled California Red Kidney Beans offer comparable quantities of Energy and Protein per 14 ounces.
- 14 ounces of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6