Nutrient Comparison: Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) VS Boiled Red Kidney Beans per 14 oz
Compare the macro and micronutrient content in 14 oz of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) 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 Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) vs Boiled Red Kidney Beans:
- 14 oz of Boiled Red Kidney Beans contain 3.4 times more Vitamin B1, 1.6 times more Vitamin B2, 4.3 times more Vitamin B5, 2.3 times more Vitamin B6, 3 times more Vitamin B9 and 4.2 times more Vitamin K than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
- Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) and Boiled Red Kidney Beans provide similar amounts of Vitamin B3 per 14 ounces.
- 14 ounces of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin B5 and Vitamin K
- Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) 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 Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) vs Boiled Red Kidney Beans:
- 14 ounces of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have 4 times more Calcium, 7.4 times more Selenium and 1.3 times more Water than Boiled Red Kidney Beans.
- While 14 oz of Boiled Red Kidney Beans contain 1.5 times more Copper, 2.6 times more Iron, 1.7 times more Magnesium, 1.5 times more Phosphorus, 3.4 times more Potassium and 1.7 times more Zinc than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
- Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) and Boiled Red Kidney Beans contain similar levels of Manganese per 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have 7.4 times more Fat, 1.5 times more Omega 3 and 17.1 times more Omega 6 than Boiled Red Kidney Beans.
- While 14 oz of Boiled Red Kidney Beans contain 2.1 times more Energy, 19.3 times more Carbohydrate and 37 times more Fiber than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
- Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) and Boiled Red Kidney Beans offer comparable quantities of Protein per 14 ounces.
- 14 ounces of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) provide inadequate amounts of Carbohydrate and Fiber
- 14 ounces of Boiled Red Kidney Beans provide inadequate amounts of Omega 6