Lets compare vitamin content per 5 ounces of Boiled Kidney Beans vs Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated:
Boiled All Types Kidney Beans have 2.7 times more Vitamin B1, 1.3 times more Vitamin B3, 4 times more Vitamin B6 and 5.7 times more Vitamin B9 than Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated.
While Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated contains more Vitamin A, 3.3 times more Vitamin B2, more Vitamin B12, 2.9 times more Vitamin C, more Vitamin D and 22.3 times more Vitamin E than Boiled All Types Kidney Beans.
Comparing minerals per 5 ounces for Boiled Kidney Beans vs Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated:
Boiled All Types Kidney Beans have 3.6 times more Copper, 4.3 times more Phosphorus and 3.2 times more Zinc than Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated.
While Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated contains 3.6 times more Iron, 2 times more Magnesium, 1.7 times more Manganese, 526 times more Sodium and 1.3 times more Water than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated have similar amounts of Calcium and Potassium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled All Types Kidney Beans have 4.1 times more Energy, 4.1 times more Carbohydrate, 1.4 times more Fiber and 4.7 times more Protein than Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated.
Both Boiled All Types Kidney Beans as well as Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated have insufficient amounts of Fat, Glucose and Sucrose in 5 oz.