Nutrient Comparison: Cooking Wine VS Boiled Red Kidney Beans per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooking Wine versus 5 oz of Boiled Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooking Wine vs Boiled Red Kidney Beans:
- 5 oz of Boiled Red Kidney Beans contain more Vitamin B1, 5.8 times more Vitamin B2, 5.8 times more Vitamin B3, 6 times more Vitamin B6, 130 times more Vitamin B9 and more Vitamin K than Cooking Wine.
- 5 ounces of Cooking Wine have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B9 and Vitamin K
- Both Cooking Wine as well as Boiled Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin E in five ounces.
Comparing minerals per 5 ounces for Cooking Wine vs Boiled Red Kidney Beans:
- 5 ounces of Cooking Wine have 313 times more Sodium and 1.3 times more Water than Boiled Red Kidney Beans.
- While 5 oz of Boiled Red Kidney Beans contain 3.1 times more Calcium, 22 times more Copper, 7.4 times more Iron, 4.5 times more Magnesium, 9.5 times more Phosphorus, 4.6 times more Potassium, 6 times more Selenium and 13.4 times more Zinc than Cooking Wine.
- 5 ounces of Cooking Wine lack sufficient amounts of Calcium, Copper, Selenium and Zinc
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cooking Wine have 4.8 times more Sugars than Boiled Red Kidney Beans.
- While 5 oz of Boiled Red Kidney Beans contain 2.5 times more Energy, more Omega 3, 3.6 times more Carbohydrate, more Fiber and 17.3 times more Protein than Cooking Wine.
- 5 ounces of Cooking Wine provide inadequate amounts of Energy, Omega 3, Fiber and Protein
- Both Cooking Wine as well as Boiled Red Kidney Beans provide inadequate amounts of Omega 6 in five ounces.