Lets compare vitamin content per 14 ounces of Tortillas, ready-to-bake or -fry, corn, without added salt vs California Red Kidney Beans:
Raw California Red Kidney Beans contain 4.7 times more Vitamin B1, 3 times more Vitamin B2, 1.4 times more Vitamin B3, 4 times more Vitamin B5, 1.8 times more Vitamin B6, 3.5 times more Vitamin B9 and more Vitamin C than Tortillas, ready-to-bake or -fry, corn, without added salt.
Both Tortillas, ready-to-bake or -fry, corn, without added salt as well as Raw California Red Kidney Beans have insufficient amounts of Vitamin A and Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Tortillas, ready-to-bake or -fry, corn, without added salt vs California Red Kidney Beans:
Tortillas, ready-to-bake or -fry, corn, without added salt have 3.8 times more Water than Raw California Red Kidney Beans.
While Raw California Red Kidney Beans contain 7.1 times more Copper, 6.7 times more Iron, 2.5 times more Magnesium, 2.5 times more Manganese, 1.3 times more Phosphorus, 9.7 times more Potassium and 2.7 times more Zinc than Tortillas, ready-to-bake or -fry, corn, without added salt.
Both Tortillas, ready-to-bake or -fry, corn, without added salt and Raw California Red Kidney Beans have similar amounts of Calcium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Tortillas, ready-to-bake or -fry, corn, without added salt have 10 times more Fat, 9.3 times more Saturated Fat and 20.1 times more Omega 6 than Raw California Red Kidney Beans.
While Raw California Red Kidney Beans contain 1.5 times more Energy, 2.5 times more Omega 3, 1.3 times more Carbohydrate, 4.8 times more Fiber and 4.3 times more Protein than Tortillas, ready-to-bake or -fry, corn, without added salt.
Both Tortillas, ready-to-bake or -fry, corn, without added salt as well as Raw California Red Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.