Nutrient Comparison: Boiled California Red Kidney Beans VS Ginger Root per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled California Red Kidney Beans versus 5 oz of Ginger Root 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 Ginger Root:
- 5 ounces of Boiled California Red Kidney Beans have 5.2 times more Vitamin B1, 1.8 times more Vitamin B2 and 6.7 times more Vitamin B9 than Ginger Root.
- While 5 oz of Raw Ginger Root contain 1.4 times more Vitamin B3, 1.5 times more Vitamin B6 and 4.2 times more Vitamin C than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Ginger Root provide similar amounts of Vitamin B5 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 Ginger Root 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 Ginger Root:
- 5 ounces of Boiled California Red Kidney Beans have 4.1 times more Calcium, 1.3 times more Copper, 5 times more Iron, 1.4 times more Manganese, 4 times more Phosphorus, 1.7 times more Selenium and 2.5 times more Zinc than Ginger Root.
- Both Boiled California Red Kidney Beans and Ginger Root contain similar levels of Magnesium and Potassium per five ounces.
- 5 ounces of Ginger Root lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Boiled California Red Kidney Beans have 1.6 times more Energy, 1.3 times more Carbohydrate, 4.7 times more Fiber and 5 times more Protein than Ginger Root.
- Both Boiled California Red Kidney Beans as well as Raw Ginger Root provide inadequate amounts of Omega 6 in five ounces.