Nutrient Comparison: Boiled California Red Kidney Beans VS Cooking Wine per 1 kg
Compare the macro and micronutrient content in 1 kg of Boiled California Red Kidney Beans versus 1 kg of Cooking Wine to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Boiled California Red Kidney Beans vs Cooking Wine:
- 1 kilogram of Boiled California Red Kidney Beans has more Vitamin B1, 6.2 times more Vitamin B2, 5.4 times more Vitamin B3, 5.2 times more Vitamin B6 and 74 times more Vitamin B9 than Cooking Wine.
- 1 kilogram of Cooking Wine have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6 and Vitamin B9
- Both Boiled California Red Kidney Beans as well as Cooking Wine have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Boiled California Red Kidney Beans vs Cooking Wine:
- 1 kilogram of Boiled California Red Kidney Beans has 7.3 times more Calcium, 26.3 times more Copper, 7.5 times more Iron, 4.8 times more Magnesium, 9.1 times more Phosphorus, 4.8 times more Potassium, 6 times more Selenium and 10.8 times more Zinc than Cooking Wine.
- While 1 kg of Cooking Wine contains 156.5 times more Sodium and 1.3 times more Water than Boiled California Red Kidney Beans.
- 1 kilogram of Cooking Wine lack sufficient amounts of Calcium, Copper, Selenium and Zinc
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Boiled California Red Kidney Beans has 2.5 times more Energy, more Omega 3, 3.6 times more Carbohydrate, more Fiber and 18.3 times more Protein than Cooking Wine.
- 1 kilogram of Cooking Wine provide inadequate amounts of Energy, Omega 3, Fiber and Protein
- Both Boiled California Red Kidney Beans as well as Cooking Wine provide inadequate amounts of Omega 6 in one kilogram.