Lets compare vitamin content per 5 ounces of Boiled California Red Kidney Beans vs Peach nectar, canned, with sucralose, without added ascorbic acid:
Boiled California Red Kidney Beans have 2.2 times more Vitamin B1, 4.1 times more Vitamin B2, 6 times more Vitamin B3, 7.3 times more Vitamin B5, 2.8 times more Vitamin B6, 74 times more Vitamin B9 and more Vitamin C than Peach nectar, canned, with sucralose, without added ascorbic acid.
While Peach nectar, canned, with sucralose, without added ascorbic acid contains more Vitamin A than Boiled California Red Kidney Beans.
Both Boiled California Red Kidney Beans as well as Peach nectar, canned, with sucralose, without added ascorbic acid have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Boiled California Red Kidney Beans vs Peach nectar, canned, with sucralose, without added ascorbic acid:
Boiled California Red Kidney Beans have 11 times more Calcium, 16.1 times more Copper, 42.6 times more Iron, 12 times more Magnesium, 28.9 times more Manganese, 45.7 times more Phosphorus, 14 times more Potassium, 6 times more Selenium and 86 times more Zinc than Peach nectar, canned, with sucralose, without added ascorbic acid.
While Peach nectar, canned, with sucralose, without added ascorbic acid contains 1.3 times more Water than Boiled California Red Kidney Beans.
Comparison of macro-nutrients per 5 ounces:
Boiled California Red Kidney Beans have 2.5 times more Energy, 10.7 times more Omega 3, 1.9 times more Carbohydrate, 93 times more Fiber and 91.3 times more Protein than Peach nectar, canned, with sucralose, without added ascorbic acid.
Both Boiled California Red Kidney Beans as well as Peach nectar, canned, with sucralose, without added ascorbic acid have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.