Lets compare vitamin content per 5 ounces of Boiled Kidney Beans vs Tart, breakfast, low fat:
Boiled All Types Kidney Beans have 1.3 times more Vitamin B9 and 21 times more Vitamin K than Tart, breakfast, low fat.
While Tart, breakfast, low fat contains more Vitamin A, 1.8 times more Vitamin B1, 9.5 times more Vitamin B2, 6.6 times more Vitamin B3, 3.2 times more Vitamin B6, 3.2 times more Vitamin C and 17.7 times more Vitamin E than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Tart, breakfast, low fat have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Boiled Kidney Beans vs Tart, breakfast, low fat:
Boiled All Types Kidney Beans have 3 times more Copper, 1.5 times more Phosphorus, 6.1 times more Potassium, 3.6 times more Zinc and 5.6 times more Water than Tart, breakfast, low fat.
While Tart, breakfast, low fat contains 1.3 times more Calcium, 1.5 times more Iron, 11.7 times more Selenium and 361 times more Sodium than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Tart, breakfast, low fat have similar amounts of Magnesium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled All Types Kidney Beans have 7.4 times more Omega 3, 4.3 times more Fiber and 2.2 times more Protein than Tart, breakfast, low fat.
While Tart, breakfast, low fat contains 2.9 times more Energy, 12 times more Fat, 19.1 times more Saturated Fat, 7.9 times more Omega 6, 3.4 times more Carbohydrate and 15.2 times more Sugars than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Tart, breakfast, low fat have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.