Nutrient Comparison: Boiled California Red Kidney Beans VS Mangos per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled California Red Kidney Beans versus 5 oz of Mangos 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 Mangos:
- 5 ounces of Boiled California Red Kidney Beans have 4.6 times more Vitamin B1, 1.6 times more Vitamin B2 and 1.7 times more Vitamin B9 than Mangos.
- While 5 oz of Raw Mangos contain more Vitamin A and 30.3 times more Vitamin C than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Mangos provide similar amounts of Vitamin B3, Vitamin B5 and Vitamin B6 per five ounces.
- 5 ounces of Boiled California Red Kidney Beans have insufficient amounts of Vitamin A and Vitamin C
- Both Boiled California Red Kidney Beans as well as Raw Mangos have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Boiled California Red Kidney Beans vs Mangos:
- 5 ounces of Boiled California Red Kidney Beans have 6 times more Calcium, 2.6 times more Copper, 18.6 times more Iron, 4.8 times more Magnesium, 5 times more Manganese, 9.8 times more Phosphorus, 2.5 times more Potassium, 2 times more Selenium and 9.6 times more Zinc than Mangos.
- 5 ounces of Mangos lack sufficient amounts of Calcium, Selenium and Zinc
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Boiled California Red Kidney Beans have 2.1 times more Energy, 1.5 times more Carbohydrate, 5.8 times more Fiber and 11.1 times more Protein than Mangos.
- While 5 oz of Raw Mangos contain 1.6 times more Omega 3 than Boiled California Red Kidney Beans.
- 5 ounces of Mangos provide inadequate amounts of Protein
- Both Boiled California Red Kidney Beans as well as Raw Mangos provide inadequate amounts of Omega 6 in five ounces.