Nutrient Comparison: Boiled Cranberry Beans VS Roasted Cashews per 1 kg
Compare the macro and micronutrient content in 1 kg of Boiled Cranberry Beans versus 1 kg of Roasted Cashews to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Boiled Cranberry Beans vs Roasted Cashews:
- 1 kilogram of Boiled Cranberry Beans has 3 times more Vitamin B9 than Roasted Cashews.
- While 1 kg of Dry Roasted Cashew Nuts contains 2.9 times more Vitamin B2, 2.7 times more Vitamin B3, 5.1 times more Vitamin B5 and 3.2 times more Vitamin B6 than Boiled Cranberry Beans.
- Both Boiled Cranberry Beans and Roasted Cashews provide similar amounts of Vitamin B1 per one kilogram.
- Both Boiled Cranberry Beans as well as Dry Roasted Cashew Nuts have insufficient amounts of Vitamin B12, Vitamin C and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Boiled Cranberry Beans vs Roasted Cashews:
- 1 kg of Dry Roasted Cashew Nuts contains 9.6 times more Copper, 2.9 times more Iron, 5.2 times more Magnesium, 2.2 times more Manganese, 3.6 times more Phosphorus, 1.5 times more Potassium, 9 times more Selenium and 4.9 times more Zinc than Boiled Cranberry Beans.
- Both Boiled Cranberry Beans and Roasted Cashews contain similar levels of Calcium per one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Boiled Cranberry Beans has 2.9 times more Fiber than Roasted Cashews.
- While 1 kg of Dry Roasted Cashew Nuts contains 4.2 times more Energy, 100.8 times more Fat, 76.9 times more Saturated Fat, 1.8 times more Omega 3, 70.9 times more Omega 6, 1.3 times more Carbohydrate and 1.6 times more Protein than Boiled Cranberry Beans.
- 1 kilogram of Boiled Cranberry Beans provide inadequate amounts of Omega 6