Nutrient Comparison: Low Fat Peanut Butter VS Boiled California Red Kidney Beans per 1 kg
Compare the macro and micronutrient content in 1 kg of Low Fat Peanut Butter 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 Low Fat Peanut Butter vs Boiled California Red Kidney Beans:
- 1 kilogram of Low Fat Peanut Butter has 2.1 times more Vitamin B1, 27 times more Vitamin B3, 4.9 times more Vitamin B5 and 3 times more Vitamin B6 than Boiled California Red Kidney Beans.
- Both Low Fat Peanut Butter and Boiled California Red Kidney Beans provide similar amounts of Vitamin B2 and Vitamin B9 per one kilogram.
- Both Reduced Fat Peanut Butter 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 Low Fat Peanut Butter vs Boiled California Red Kidney Beans:
- 1 kilogram of Low Fat Peanut Butter has 2 times more Copper, 3.5 times more Magnesium, 4.6 times more Manganese, 2.7 times more Phosphorus, 1.6 times more Potassium, 6.3 times more Selenium, 135 times more Sodium and 3.3 times more Zinc than Boiled California Red Kidney Beans.
- While 1 kg of Boiled California Red Kidney Beans contains 1.9 times more Calcium and 1.6 times more Iron than Reduced Fat Peanut Butter.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Low Fat Peanut Butter has 4.2 times more Energy, 377.8 times more Fat, 411.4 times more Saturated Fat, 1.6 times more Omega 3, 456.5 times more Omega 6, 1.6 times more Carbohydrate and 2.8 times more Protein than Boiled California Red Kidney Beans.
- While 1 kg of Boiled California Red Kidney Beans contains 1.8 times more Fiber than Reduced Fat Peanut Butter.
- 1 kilogram of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6