Comparing Nutrients in 500 calories Boiled California Red Kidney BeansVS Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari)
Weight per 500 calories
Boiled California Red Kidney Beans
403g
Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari)
820g
Boiled California Red Kidney Beans have 2 times more energy per 100g than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari). It has average energy density when compared to other foods. Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) having low energy density.
Discover which food has more nutrients per 500 calories - Boiled California Red Kidney Beans or Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari)?
Macros Ratio
ProteinFatCarbs
Boiled California Red Kidney Beans
29%
1%
70%
Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari)
Boiled California Red Kidney Beans VS Tofu, Soft, Prepared With Calcium Sulfate And Magnesium Chloride (nigari) Nutrients Per 500 Kcal
Discover which food has more nutrients per 500 calories - Boiled California Red Kidney Beans or Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari)?
Lets compare vitamin content per 500 calories of Boiled California Red Kidney Beans vs Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari):
500 calories of Boiled California Red Kidney Beans have 1.4 times more Vitamin B1 and 2.1 times more Vitamin B5 than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
While 500 kcal of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) contain 2 times more Vitamin B3 than Boiled California Red Kidney Beans.
Both Boiled California Red Kidney Beans and Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) provide similar amounts of Vitamin B2, Vitamin B6 and Vitamin B9 per 500 calories.
500 calories of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin B5
Both Boiled California Red Kidney Beans as well as Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 500 calories.
Comparing minerals per 500 calories for Boiled California Red Kidney Beans vs Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari):
500 calories of Boiled California Red Kidney Beans have 1.3 times more Iron and 1.7 times more Potassium than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
While 500 kcal of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) contain 3.4 times more Calcium, 2.5 times more Manganese, 1.4 times more Phosphorus, 15.1 times more Selenium, 1.5 times more Zinc and 2.7 times more Water than Boiled California Red Kidney Beans.
Both Boiled California Red Kidney Beans and Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) contain similar levels of Copper and Magnesium per 500 calories.
500 calories of Boiled California Red Kidney Beans lack sufficient amounts of Selenium
Comparison of macro-nutrients per 500 calories:
500 calories of Boiled California Red Kidney Beans have 9.3 times more Carbohydrate and 22.9 times more Fiber than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
While 500 kcal of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) contain 83.3 times more Fat, 77.4 times more Saturated Fat, 15.6 times more Omega 3, 186.5 times more Omega 6 and 1.6 times more Protein than Boiled California Red Kidney Beans.
Both Boiled California Red Kidney Beans and Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) offer comparable quantities of Energy per 500 calories.
500 calories of Boiled California Red Kidney Beans provide inadequate amounts of Omega 3 and Omega 6
500 calories of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) provide inadequate amounts of Carbohydrate and Fiber