Nutrient Comparison: California Red Kidney Beans VS Cooked Guava Sauce per 1 lb
Compare the macro and micronutrient content in 1 lb of California Red Kidney Beans versus 1 lb of Cooked Guava Sauce to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of California Red Kidney Beans vs Cooked Guava Sauce:
- 1 pound of California Red Kidney Beans has 20.3 times more Vitamin B1, 16.8 times more Vitamin B2, 4.9 times more Vitamin B3, 4.4 times more Vitamin B6 and 78.8 times more Vitamin B9 than Cooked Guava Sauce.
- While 1 lb of Cooked Guava Sauce contains 32.5 times more Vitamin C than Raw California Red Kidney Beans.
- 1 pound of Cooked Guava Sauce have insufficient amounts of Vitamin B2 and Vitamin B9
- Both Raw California Red Kidney Beans as well as Cooked Guava Sauce have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in one pound.
Comparing minerals per 1 pound for California Red Kidney Beans vs Cooked Guava Sauce:
- 1 pound of California Red Kidney Beans has 27.9 times more Calcium, 14.3 times more Copper, 51.9 times more Iron, 22.9 times more Magnesium, 9.3 times more Manganese, 36.8 times more Phosphorus, 6.6 times more Potassium, 6.4 times more Selenium and 15 times more Zinc than Cooked Guava Sauce.
- While 1 lb of Cooked Guava Sauce contains 7.6 times more Water than Raw California Red Kidney Beans.
- 1 pound of Cooked Guava Sauce lack sufficient amounts of Calcium, Magnesium, Phosphorus, Selenium and Zinc
Comparison of macro-nutrients per 1 pound:
- 1 pound of California Red Kidney Beans has 9.2 times more Energy, 4.9 times more Omega 3, 6.3 times more Carbohydrate, 6.9 times more Fiber and 76.2 times more Protein than Cooked Guava Sauce.
- 1 pound of Cooked Guava Sauce provide inadequate amounts of Energy, Omega 3 and Protein
- Both Raw California Red Kidney Beans as well as Cooked Guava Sauce provide inadequate amounts of Omega 6 in one pound.