Lets compare vitamin content per 5 ounces of Boiled Kidney Beans vs Puddings, tapioca, ready-to-eat:
Boiled All Types Kidney Beans have 6.7 times more Vitamin B1, 8.9 times more Vitamin B3, 5 times more Vitamin B6, 43.3 times more Vitamin B9, 4 times more Vitamin C and 21 times more Vitamin K than Puddings, tapioca, ready-to-eat.
While Puddings, tapioca, ready-to-eat contain 1.7 times more Vitamin B2, more Vitamin B12 and 5 times more Vitamin E than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Puddings, tapioca, ready-to-eat have similar amounts of Vitamin B5 per 5 oz.
Both Boiled All Types Kidney Beans as well as Puddings, tapioca, ready-to-eat have insufficient amounts of Vitamin A and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Boiled Kidney Beans vs Puddings, tapioca, ready-to-eat:
Boiled All Types Kidney Beans have 12 times more Copper, 20.2 times more Iron, 7 times more Magnesium, 39.1 times more Manganese, 2.3 times more Phosphorus, 4.4 times more Potassium, more Selenium and 4.5 times more Zinc than Puddings, tapioca, ready-to-eat.
While Puddings, tapioca, ready-to-eat contain 2 times more Calcium and 145 times more Sodium than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Puddings, tapioca, ready-to-eat have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled All Types Kidney Beans have more Omega 3, more Fiber and 4.4 times more Protein than Puddings, tapioca, ready-to-eat.
While Puddings, tapioca, ready-to-eat contain 7.8 times more Fat, 13.2 times more Saturated Fat and 46.6 times more Sugars than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Puddings, tapioca, ready-to-eat have similar amounts of Energy and Carbohydrate per 5 oz.
Both Boiled All Types Kidney Beans as well as Puddings, tapioca, ready-to-eat have insufficient amounts of Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.