Nutrient Comparison: Boiled California Red Kidney Beans VS Yeast per 1 lb
Compare the macro and micronutrient content in 1 lb of Boiled California Red Kidney Beans versus 1 lb of Yeast 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 Yeast:
- 1 lb of Baker Yeast contains 85.2 times more Vitamin B1, 64.5 times more Vitamin B2, 74.4 times more Vitamin B3, 61.6 times more Vitamin B5, 14.4 times more Vitamin B6, 31.6 times more Vitamin B9 and more Vitamin B12 than Boiled California Red Kidney Beans.
- 1 pound of Boiled California Red Kidney Beans have insufficient amounts of Vitamin B12
- Both Boiled California Red Kidney Beans as well as Baker Yeast have insufficient amounts of Vitamin A, Vitamin C and Vitamin D in one pound.
Comparing minerals per 1 pound for Boiled California Red Kidney Beans vs Yeast:
- 1 pound of Boiled California Red Kidney Beans has 2.2 times more Calcium and 1.4 times more Iron than Yeast.
- While 1 lb of Baker Yeast contains 1.5 times more Copper, 4.6 times more Phosphorus, 2.3 times more Potassium, 6.6 times more Selenium, 12.8 times more Sodium and 9.2 times more Zinc than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Yeast contain similar levels of Magnesium and Manganese per one pound.
Comparison of macro-nutrients per 1 pound:
- 1 pound of Boiled California Red Kidney Beans has more Omega 3 than Yeast.
- While 1 lb of Baker Yeast contains 2.6 times more Energy, 84.6 times more Fat, 71.5 times more Saturated Fat, 1.8 times more Carbohydrate, 2.9 times more Fiber and 4.4 times more Protein than Boiled California Red Kidney Beans.
- 1 pound of Yeast provide inadequate amounts of Omega 3
- Both Boiled California Red Kidney Beans as well as Baker Yeast provide inadequate amounts of Omega 6 in one pound.