Lets compare vitamin content per 1 pound of Cooked Chopped Frozen Collards vs Boiled California Red Kidney Beans:
Boiled Chopped Frozen Collards have more Vitamin A, 1.9 times more Vitamin B2 and 22 times more Vitamin C than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 2.7 times more Vitamin B1 and 1.9 times more Vitamin B5 than Boiled Chopped Frozen Collards.
Both Boiled Chopped Frozen Collards and Boiled California Red Kidney Beans have similar amounts of Vitamin B3, Vitamin B6 and Vitamin B9 per 1 lb.
Both Boiled Chopped Frozen Collards as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Cooked Chopped Frozen Collards vs Boiled California Red Kidney Beans:
Boiled Chopped Frozen Collards have 3.2 times more Calcium, 2.1 times more Manganese, 1.3 times more Selenium, 12.5 times more Sodium and 1.3 times more Water than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 5.3 times more Copper, 2.7 times more Iron, 1.6 times more Magnesium, 5.1 times more Phosphorus, 1.7 times more Potassium and 3.2 times more Zinc than Boiled Chopped Frozen Collards.
Comparison of macro-nutrients per 1 pound:
Boiled Chopped Frozen Collards have 4 times more Omega 3 than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 3.4 times more Energy, 3.2 times more Carbohydrate, 3.3 times more Fiber and 3.1 times more Protein than Boiled Chopped Frozen Collards.
Both Boiled Chopped Frozen Collards as well as Boiled California Red Kidney Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.