Nutrient Comparison: Boiled Yardlong Beans with Salt VS Tofu, dried-frozen (koyadofu), prepared with calcium sulfate per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled Yardlong Beans with Salt versus 14 oz of Tofu, dried-frozen (koyadofu), prepared with calcium sulfate to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Boiled Yardlong Beans with Salt vs Tofu, dried-frozen (koyadofu), prepared with calcium sulfate:
- 14 ounces of Boiled Yardlong Beans with Salt have 1.6 times more Vitamin B9 than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
- While 14 oz of Tofu, dried-frozen (koyadofu), prepared with calcium sulfate contain 2.3 times more Vitamin B1, 5 times more Vitamin B2, 2.2 times more Vitamin B3 and 3 times more Vitamin B6 than Boiled Yardlong Beans with Salt.
- Both Boiled Yardlong Beans with Salt and Tofu, dried-frozen (koyadofu), prepared with calcium sulfate provide similar amounts of Vitamin B5 per 14 ounces.
- Both Boiled Yardlong Beans with Salt as well as Tofu, dried-frozen (koyadofu), prepared with calcium sulfate have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Boiled Yardlong Beans with Salt vs Tofu, dried-frozen (koyadofu), prepared with calcium sulfate:
- 14 ounces of Boiled Yardlong Beans with Salt have 15.8 times more Potassium and 40.2 times more Sodium than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
- While 14 oz of Tofu, dried-frozen (koyadofu), prepared with calcium sulfate contain 50.8 times more Calcium, 5.2 times more Copper, 3.7 times more Iron, 1.8 times more Magnesium, 7.6 times more Manganese, 2.7 times more Phosphorus, 19.4 times more Selenium and 4.5 times more Zinc than Boiled Yardlong Beans with Salt.
- 14 ounces of Tofu, dried-frozen (koyadofu), prepared with calcium sulfate lack sufficient amounts of Potassium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Boiled Yardlong Beans with Salt have 2.5 times more Carbohydrate and 3.2 times more Fiber than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
- While 14 oz of Tofu, dried-frozen (koyadofu), prepared with calcium sulfate contain 4 times more Energy, 67.4 times more Fat, 37.8 times more Saturated Fat, 23 times more Omega 3, 143.8 times more Omega 6 and 6.3 times more Protein than Boiled Yardlong Beans with Salt.
- 14 ounces of Boiled Yardlong Beans with Salt provide inadequate amounts of Omega 6