Nutrient Comparison: Boiled California Red Kidney Beans VS Roasted Cashews per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled California Red Kidney Beans versus 5 oz of Roasted Cashews 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 Roasted Cashews:
- 5 oz of Dry Roasted Cashew Nuts contain 1.6 times more Vitamin B1, 3.2 times more Vitamin B2, 2.6 times more Vitamin B3, 5.6 times more Vitamin B5 and 2.5 times more Vitamin B6 than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Roasted Cashews provide similar amounts of Vitamin B9 per five ounces.
- Both Boiled California Red Kidney Beans as well as Dry Roasted Cashew Nuts have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Boiled California Red Kidney Beans vs Roasted Cashews:
- 5 ounces of Boiled California Red Kidney Beans have 1.5 times more Calcium than Roasted Cashews.
- While 5 oz of Dry Roasted Cashew Nuts contain 7.7 times more Copper, 2 times more Iron, 5.4 times more Magnesium, 2.6 times more Manganese, 3.6 times more Phosphorus, 1.3 times more Potassium, 9.8 times more Selenium and 6.5 times more Zinc than Boiled California Red Kidney Beans.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Boiled California Red Kidney Beans have 3.1 times more Fiber than Roasted Cashews.
- While 5 oz of Dry Roasted Cashew Nuts contain 4.6 times more Energy, 515 times more Fat, 654.1 times more Saturated Fat, 5 times more Omega 3, 383 times more Omega 6, 1.5 times more Carbohydrate and 1.7 times more Protein than Boiled California Red Kidney Beans.
- 5 ounces of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6