Lets compare vitamin content per 5 ounces of Canned Kidney Beans vs Cooked Frozen Peas And Carrots with Salt:
Canned All Types Kidney Beans have 1.4 times more Vitamin B9 than Boiled Frozen Peas And Carrots, drained with Salt.
While Boiled Frozen Peas And Carrots, drained with Salt contain 1.9 times more Vitamin B1, 1.3 times more Vitamin B2, 2.8 times more Vitamin B3, 6.8 times more Vitamin C, 26 times more Vitamin E and 4.6 times more Vitamin K than Canned All Types Kidney Beans.
Both Canned All Types Kidney Beans and Boiled Frozen Peas And Carrots, drained with Salt have similar amounts of Vitamin B5 and Vitamin B6 per 5 oz.
Both Canned All Types Kidney Beans as well as Boiled Frozen Peas And Carrots, drained with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Canned Kidney Beans vs Cooked Frozen Peas And Carrots with Salt:
Canned All Types Kidney Beans have 1.5 times more Calcium, 1.8 times more Copper, 1.2 times more Iron, 1.7 times more Magnesium, 1.8 times more Phosphorus and 1.5 times more Potassium than Boiled Frozen Peas And Carrots, drained with Salt.
Both Canned All Types Kidney Beans and Boiled Frozen Peas And Carrots, drained with Salt have similar amounts of Manganese, Selenium, Sodium, Zinc and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Canned All Types Kidney Beans have 1.8 times more Energy, 2.3 times more Omega 3, 1.4 times more Carbohydrate, 1.4 times more Fiber and 1.7 times more Protein than Boiled Frozen Peas And Carrots, drained with Salt.
While Boiled Frozen Peas And Carrots, drained with Salt contain 2.4 times more Sugars than Canned All Types Kidney Beans.
Both Canned All Types Kidney Beans as well as Boiled Frozen Peas And Carrots, drained with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.