Lets compare vitamin content per 14 ounces of Low Salt Tomato and Vegetable Juice vs Boiled Kidney Beans:
Tomato and Vegetable Juice Low Sodium has more Vitamin A, 1.3 times more Vitamin B3, 23.1 times more Vitamin C and 10.7 times more Vitamin E than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 4 times more Vitamin B1, 1.9 times more Vitamin B2, 6.2 times more Vitamin B9 and 1.6 times more Vitamin K than Tomato and Vegetable Juice Low Sodium.
Both Tomato and Vegetable Juice Low Sodium and Boiled All Types Kidney Beans have similar amounts of Vitamin B6 per 14 oz.
Both Tomato and Vegetable Juice Low Sodium as well as Boiled All Types Kidney Beans have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Low Salt Tomato and Vegetable Juice vs Boiled Kidney Beans:
Tomato and Vegetable Juice Low Sodium has 58 times more Sodium and 1.4 times more Water than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 3.2 times more Calcium, 5.3 times more Iron, 3.8 times more Magnesium, 8.1 times more Phosphorus, 2.1 times more Potassium, 2.2 times more Selenium and 5 times more Zinc than Tomato and Vegetable Juice Low Sodium.
Both Tomato and Vegetable Juice Low Sodium and Boiled All Types Kidney Beans have similar amounts of Copper per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Tomato and Vegetable Juice Low Sodium has 10.3 times more Sugars than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 5.8 times more Energy, 170 times more Omega 3, 5 times more Carbohydrate, 8 times more Fiber and 14.5 times more Protein than Tomato and Vegetable Juice Low Sodium.
Both Tomato and Vegetable Juice Low Sodium as well as Boiled All Types Kidney Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.