Nutrient Comparison: Boiled California Red Kidney Beans VS Red Currants per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled California Red Kidney Beans versus 5 oz of Red Currants to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Boiled California Red Kidney Beans vs Red Currants:
- 5 ounces of Boiled California Red Kidney Beans have 3.2 times more Vitamin B1, 1.2 times more Vitamin B2, 5.4 times more Vitamin B3, 3.4 times more Vitamin B5, 1.5 times more Vitamin B6 and 9.3 times more Vitamin B9 than Red Currants.
- While 5 oz of Raw Red And White Currants contain 34.2 times more Vitamin C than Boiled California Red Kidney Beans.
- 5 ounces of Boiled California Red Kidney Beans have insufficient amounts of Vitamin C
- 5 ounces of Red Currants have insufficient amounts of Vitamin B3 and Vitamin B5
- Both Boiled California Red Kidney Beans as well as Raw Red And White Currants have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Boiled California Red Kidney Beans vs Red Currants:
- 5 ounces of Boiled California Red Kidney Beans have 2 times more Calcium, 2.7 times more Copper, 3 times more Iron, 3.7 times more Magnesium, 1.7 times more Manganese, 3.1 times more Phosphorus, 1.5 times more Potassium, 2 times more Selenium and 3.7 times more Zinc than Red Currants.
- While 5 oz of Raw Red And White Currants contain 1.3 times more Water than Boiled California Red Kidney Beans.
- 5 ounces of Red Currants lack sufficient amounts of Selenium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Boiled California Red Kidney Beans have 2.2 times more Energy, 1.6 times more Carbohydrate, 2.2 times more Fiber and 6.5 times more Protein than Red Currants.
- 5 ounces of Red Currants provide inadequate amounts of Energy
- Both Boiled California Red Kidney Beans as well as Raw Red And White Currants provide inadequate amounts of Omega 6 in five ounces.