Nutrient Comparison: Boiled California Red Kidney Beans VS Ground Savory per 1 kg
Compare the macro and micronutrient content in 1 kg of Boiled California Red Kidney Beans versus 1 kg of Ground Savory 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 Ground Savory:
- 1 kg of Ground Savory Spice contains more Vitamin A, 2.8 times more Vitamin B1, 7.6 times more Vitamin B3, 17.4 times more Vitamin B6 and 41.7 times more Vitamin C than Boiled California Red Kidney Beans.
- 1 kilogram of Boiled California Red Kidney Beans have insufficient amounts of Vitamin A and Vitamin C
- Both Boiled California Red Kidney Beans as well as Ground Savory Spice have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Boiled California Red Kidney Beans vs Ground Savory:
- 1 kg of Ground Savory Spice contains 32.3 times more Calcium, 2.9 times more Copper, 12.7 times more Iron, 7.9 times more Magnesium, 19.2 times more Manganese, 2.5 times more Potassium, 3.8 times more Selenium and 5 times more Zinc than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Ground Savory contain similar levels of Phosphorus per one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Boiled California Red Kidney Beans has 1.4 times more Protein than Ground Savory.
- While 1 kg of Ground Savory Spice contains 2.2 times more Energy, 65.7 times more Fat, 232.9 times more Saturated Fat, 3.1 times more Carbohydrate and 4.9 times more Fiber than Boiled California Red Kidney Beans.