Nutrient Comparison: Cooking Wine VS California Red Kidney Beans per 1 lb
Compare the macro and micronutrient content in 1 lb of Cooking Wine versus 1 lb of California Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Cooking Wine vs California Red Kidney Beans:
- 1 lb of Raw California Red Kidney Beans contains more Vitamin B1, 21.9 times more Vitamin B2, 20.6 times more Vitamin B3, 19.9 times more Vitamin B6, 394 times more Vitamin B9 and more Vitamin C than Cooking Wine.
- 1 pound of Cooking Wine have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B9 and Vitamin C
- Both Cooking Wine as well as Raw California Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in one pound.
Comparing minerals per 1 pound for Cooking Wine vs California Red Kidney Beans:
- 1 pound of Cooking Wine has 56.9 times more Sodium and 7.6 times more Water than California Red Kidney Beans.
- While 1 lb of Raw California Red Kidney Beans contains 21.7 times more Calcium, 100 times more Copper, 23.4 times more Iron, 16 times more Magnesium, 27 times more Phosphorus, 16.9 times more Potassium, 16 times more Selenium and 31.9 times more Zinc than Cooking Wine.
- 1 pound of Cooking Wine lack sufficient amounts of Calcium, Copper, Selenium and Zinc
Comparison of macro-nutrients per 1 pound:
- 1 lb of Raw California Red Kidney Beans contains 6.6 times more Energy, more Omega 3, 9.5 times more Carbohydrate, more Fiber and 48.7 times more Protein than Cooking Wine.
- 1 pound of Cooking Wine provide inadequate amounts of Energy, Omega 3, Fiber and Protein
- Both Cooking Wine as well as Raw California Red Kidney Beans provide inadequate amounts of Omega 6 in one pound.