Nutrient Comparison: Boiled California Red Kidney Beans VS Roasted Pecans per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled California Red Kidney Beans versus 5 oz of Roasted Pecans 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 Pecans:
- 5 ounces of Boiled California Red Kidney Beans have 4.6 times more Vitamin B9 than Roasted Pecans.
- While 5 oz of Dry Roasted Pecans contain 3.5 times more Vitamin B1, 1.7 times more Vitamin B2, 2.2 times more Vitamin B3, 3.2 times more Vitamin B5 and 1.8 times more Vitamin B6 than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans as well as Dry Roasted Pecans 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 Pecans:
- 5 oz of Dry Roasted Pecans contain 4 times more Copper, 2.8 times more Magnesium, 12.4 times more Manganese, 2.1 times more Phosphorus, 3.3 times more Selenium and 5.9 times more Zinc than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Roasted Pecans contain similar levels of Calcium, Iron and Potassium per five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Boiled California Red Kidney Beans have 1.7 times more Carbohydrate than Roasted Pecans.
- While 5 oz of Dry Roasted Pecans contain 5.7 times more Energy, 825.2 times more Fat, 448.8 times more Saturated Fat, 31.1 times more Omega 3 and 978.9 times more Omega 6 than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Roasted Pecans offer comparable quantities of Fiber and Protein per five ounces.
- 5 ounces of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6