Comparing Nutrients in 500 calories Boiled California Red Kidney BeansVS Apricot nectar, canned, with added ascorbic acid
Weight per 500 calories
Boiled California Red Kidney Beans
403g
Apricot nectar, canned, with added ascorbic acid
893g
Boiled California Red Kidney Beans have 2.2 times more energy per 100g than Apricot nectar, canned, with added ascorbic acid. It has average energy density when compared to other foods. Apricot nectar, canned, with added ascorbic acid having low energy density.
Discover which food has more nutrients per 500 calories - Boiled California Red Kidney Beans or Apricot nectar, canned, with added ascorbic acid?
Boiled California Red Kidney Beans VS Apricot Nectar, Canned, With Added Ascorbic Acid Nutrients Per 500 Kcal
Discover which food has more nutrients per 500 calories - Boiled California Red Kidney Beans or Apricot nectar, canned, with added ascorbic acid?
Lets compare vitamin content per 500 calories of Boiled California Red Kidney Beans vs Apricot nectar, canned, with added ascorbic acid:
500 calories of Boiled California Red Kidney Beans have 1.9 times more Vitamin B2, 1.6 times more Vitamin B3, 2.5 times more Vitamin B5, 1.3 times more Vitamin B6 and 33.4 times more Vitamin B9 than Apricot nectar, canned, with added ascorbic acid.
While 500 kcal of Apricot nectar, canned, with added ascorbic acid contain more Vitamin A and 54.8 times more Vitamin C than Boiled California Red Kidney Beans.
Both Boiled California Red Kidney Beans and Apricot nectar, canned, with added ascorbic acid provide similar amounts of Vitamin B1 per 500 calories.
500 calories of Boiled California Red Kidney Beans have insufficient amounts of Vitamin A and Vitamin C
500 calories of Apricot nectar, canned, with added ascorbic acid have insufficient amounts of Vitamin B3, Vitamin B5 and Vitamin B9
Both Boiled California Red Kidney Beans as well as Apricot nectar, canned, with added ascorbic acid have insufficient amounts of Vitamin B12 and Vitamin D in 500 calories.
Comparing minerals per 500 calories for Boiled California Red Kidney Beans vs Apricot nectar, canned, with added ascorbic acid:
500 calories of Boiled California Red Kidney Beans have 2.7 times more Calcium, 6.9 times more Copper, 13.5 times more Iron, 4.3 times more Magnesium, 8 times more Manganese, 12.4 times more Phosphorus, 2.8 times more Potassium and 12.9 times more Zinc than Apricot nectar, canned, with added ascorbic acid.
While 500 kcal of Apricot nectar, canned, with added ascorbic acid contain 2.8 times more Water than Boiled California Red Kidney Beans.
500 calories of Apricot nectar, canned, with added ascorbic acid lack sufficient amounts of Calcium, Manganese, Phosphorus and Zinc
Both Boiled California Red Kidney Beans as well as Apricot nectar, canned, with added ascorbic acid lack sufficient amounts of Selenium in 500 calories.
Comparison of macro-nutrients per 500 calories:
500 calories of Boiled California Red Kidney Beans have 42 times more Fiber and 24.3 times more Protein than Apricot nectar, canned, with added ascorbic acid.
While 500 kcal of Apricot nectar, canned, with added ascorbic acid contain 1.3 times more Carbohydrate than Boiled California Red Kidney Beans.
Both Boiled California Red Kidney Beans and Apricot nectar, canned, with added ascorbic acid offer comparable quantities of Energy per 500 calories.
500 calories of Apricot nectar, canned, with added ascorbic acid provide inadequate amounts of Fiber and Protein
Both Boiled California Red Kidney Beans as well as Apricot nectar, canned, with added ascorbic acid provide inadequate amounts of Omega 3 and Omega 6 in 500 calories.