Nutrient Comparison: Fuji Apples VS Boiled Red Kidney Beans per 5 oz
Compare the macro and micronutrient content in 5 oz of Fuji Apples 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 Fuji Apples vs Boiled Red Kidney Beans:
- 5 oz of Boiled Red Kidney Beans contain 12.3 times more Vitamin B1, 2.2 times more Vitamin B2, 8.3 times more Vitamin B3, 4.3 times more Vitamin B5, 2.7 times more Vitamin B6, 43.3 times more Vitamin B9 and 8.4 times more Vitamin K than Raw Fuji Apples with skin.
- 5 ounces of Fuji Apples have insufficient amounts of Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B9 and Vitamin K
- Both Raw Fuji Apples with skin as well as Boiled Red Kidney Beans have insufficient amounts of Vitamin A and Vitamin E in five ounces.
Comparing minerals per 5 ounces for Fuji Apples vs Boiled Red Kidney Beans:
- 5 ounces of Fuji Apples have 1.3 times more Water than Boiled Red Kidney Beans.
- While 5 oz of Boiled Red Kidney Beans contain 4 times more Calcium, 9.7 times more Copper, 29.4 times more Iron, 9 times more Magnesium, 15.4 times more Manganese, 10.9 times more Phosphorus, 3.7 times more Potassium, more Selenium and 26.8 times more Zinc than Raw Fuji Apples with skin.
- 5 ounces of Fuji Apples lack sufficient amounts of Calcium, Iron, Magnesium, Manganese, Phosphorus, Selenium and Zinc
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Fuji Apples have 36.5 times more Sugars than Boiled Red Kidney Beans.
- While 5 oz of Boiled Red Kidney Beans contain 2 times more Energy, 1.5 times more Carbohydrate, 3.5 times more Fiber and 43.4 times more Protein than Raw Fuji Apples with skin.
- 5 ounces of Fuji Apples provide inadequate amounts of Protein