Nutrient Comparison: Red Wine VS Boiled California Red Kidney Beans per 1 kg
Compare the macro and micronutrient content in 1 kg of Red Wine versus 1 kg of Boiled California Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Red Wine vs Boiled California Red Kidney Beans:
- 1 kg of Boiled California Red Kidney Beans contains 25.8 times more Vitamin B1, 2 times more Vitamin B2, 2.4 times more Vitamin B3, 7.3 times more Vitamin B5, 1.8 times more Vitamin B6 and 74 times more Vitamin B9 than Red Table Wine.
- 1 kilogram of Red Wine have insufficient amounts of Vitamin B1, Vitamin B3, Vitamin B5 and Vitamin B9
- Both Red Table Wine as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Red Wine vs Boiled California Red Kidney Beans:
- 1 kilogram of Red Wine has 1.3 times more Water than Boiled California Red Kidney Beans.
- While 1 kg of Boiled California Red Kidney Beans contains 8.3 times more Calcium, 26.3 times more Copper, 6.5 times more Iron, 4 times more Magnesium, 2.4 times more Manganese, 6 times more Phosphorus, 3.3 times more Potassium, 6 times more Selenium and 6.1 times more Zinc than Red Table Wine.
- 1 kilogram of Red Wine lack sufficient amounts of Calcium, Copper, Selenium and Zinc
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of Boiled California Red Kidney Beans contains 1.5 times more Energy, more Omega 3, 8.6 times more Carbohydrate, more Fiber and 130.4 times more Protein than Red Table Wine.
- 1 kilogram of Red Wine provide inadequate amounts of Omega 3, Fiber and Protein
- Both Red Table Wine as well as Boiled California Red Kidney Beans provide inadequate amounts of Omega 6 in one kilogram.