Nutrient Comparison: Boiled California Red Kidney Beans VS Custard-apple per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled California Red Kidney Beans versus 5 oz of Custard-apple 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 Custard-apple:
- 5 ounces of Boiled California Red Kidney Beans have 1.6 times more Vitamin B1 and 1.6 times more Vitamin B5 than Custard-apple.
- While 5 oz of Raw Custard-apple contain 1.6 times more Vitamin B2, 2.1 times more Vitamin B6 and 16 times more Vitamin C than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Custard-apple provide similar amounts of Vitamin B3 per five ounces.
- 5 ounces of Boiled California Red Kidney Beans have insufficient amounts of Vitamin C
- Both Boiled California Red Kidney Beans as well as Raw Custard-apple have insufficient amounts of Vitamin A and Vitamin B12 in five ounces.
Comparing minerals per 5 ounces for Boiled California Red Kidney Beans vs Custard-apple:
- 5 ounces of Boiled California Red Kidney Beans have 2.2 times more Calcium, 4.2 times more Iron, 2.7 times more Magnesium and 6.5 times more Phosphorus than Custard-apple.
- Both Boiled California Red Kidney Beans and Custard-apple contain similar levels of Potassium per five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Boiled California Red Kidney Beans have 1.2 times more Energy, 3.9 times more Fiber and 5.4 times more Protein than Custard-apple.
- Both Boiled California Red Kidney Beans and Custard-apple offer comparable quantities of Carbohydrate per five ounces.