Lets compare vitamin content per 5 ounces of Boiled Kidney Beans vs Leavening agents, baking powder, double-acting, sodium aluminum sulfate:
Boiled All Types Kidney Beans have more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C and more Vitamin K than Leavening agents, baking powder, double-acting, sodium aluminum sulfate.
Both Boiled All Types Kidney Beans as well as Leavening agents, baking powder, double-acting, sodium aluminum sulfate have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Boiled Kidney Beans vs Leavening agents, baking powder, double-acting, sodium aluminum sulfate:
Boiled All Types Kidney Beans have 21.6 times more Copper, 1.6 times more Magnesium, 39.1 times more Manganese, 20.3 times more Potassium, 5.5 times more Selenium, 100 times more Zinc and 13.4 times more Water than Leavening agents, baking powder, double-acting, sodium aluminum sulfate.
While Leavening agents, baking powder, double-acting, sodium aluminum sulfate contain 167.9 times more Calcium, 5 times more Iron, 15.9 times more Phosphorus and 10600 times more Sodium than Boiled All Types Kidney Beans.
Comparison of macro-nutrients per 5 ounces:
Boiled All Types Kidney Beans have 2.4 times more Energy, more Omega 3, 32 times more Fiber and more Protein than Leavening agents, baking powder, double-acting, sodium aluminum sulfate.
Both Boiled All Types Kidney Beans and Leavening agents, baking powder, double-acting, sodium aluminum sulfate have similar amounts of Carbohydrate per 5 oz.
Both Boiled All Types Kidney Beans as well as Leavening agents, baking powder, double-acting, sodium aluminum sulfate have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.