Nutrient Comparison: Boiled California Red Kidney Beans VS White Table Wine per 1 lb
Compare the macro and micronutrient content in 1 lb of Boiled California Red Kidney Beans versus 1 lb of White Table Wine to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Boiled California Red Kidney Beans vs White Table Wine:
- 1 pound of Boiled California Red Kidney Beans has 25.8 times more Vitamin B1, 4.1 times more Vitamin B2, 5 times more Vitamin B3, 4.9 times more Vitamin B5, 2.1 times more Vitamin B6 and 74 times more Vitamin B9 than White Table Wine.
- 1 pound of White Table Wine have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5 and Vitamin B9
- Both Boiled California Red Kidney Beans as well as White Table Wine have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in one pound.
Comparing minerals per 1 pound for Boiled California Red Kidney Beans vs White Table Wine:
- 1 pound of Boiled California Red Kidney Beans has 7.3 times more Calcium, 72.3 times more Copper, 11 times more Iron, 4.8 times more Magnesium, 2.7 times more Manganese, 7.6 times more Phosphorus, 5.9 times more Potassium, 12 times more Selenium and 7.2 times more Zinc than White Table Wine.
- While 1 lb of White Table Wine contains 1.3 times more Water than Boiled California Red Kidney Beans.
- 1 pound of White Table Wine lack sufficient amounts of Calcium, Copper, Selenium and Zinc
Comparison of macro-nutrients per 1 pound:
- 1 pound of Boiled California Red Kidney Beans has 1.5 times more Energy, more Omega 3, 8.6 times more Carbohydrate, more Fiber and 130.4 times more Protein than White Table Wine.
- 1 pound of White Table Wine provide inadequate amounts of Omega 3, Fiber and Protein
- Both Boiled California Red Kidney Beans as well as White Table Wine provide inadequate amounts of Omega 6 in one pound.