Nutrient Comparison: Boiled California Red Kidney Beans VS Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled California Red Kidney Beans versus 5 oz of Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid 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 Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid:
- 5 ounces of Boiled California Red Kidney Beans have 2.2 times more Vitamin B1, 3 times more Vitamin B2, 2.7 times more Vitamin B3, 3.9 times more Vitamin B5 and 4.1 times more Vitamin B9 than Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid.
- While 5 oz of Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid contain 36.5 times more Vitamin C than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid provide similar amounts of Vitamin B6 per five ounces.
- 5 ounces of Boiled California Red Kidney Beans have insufficient amounts of Vitamin C
- 5 ounces of Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid have insufficient amounts of Vitamin B2, Vitamin B3 and Vitamin B5
- Both Boiled California Red Kidney Beans as well as Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid 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 Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid:
- 5 ounces of Boiled California Red Kidney Beans have 5.1 times more Calcium, 4.2 times more Copper, 9.6 times more Iron, 4 times more Magnesium, 17.1 times more Phosphorus, 3.2 times more Potassium, 12 times more Selenium and 7.8 times more Zinc than Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid.
- While 5 oz of Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid contain 1.6 times more Manganese and 1.3 times more Water than Boiled California Red Kidney Beans.
- 5 ounces of Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid lack sufficient amounts of Calcium, Phosphorus, Selenium and Zinc
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Boiled California Red Kidney Beans have 2.3 times more Energy, 1.8 times more Omega 3, 1.7 times more Carbohydrate, 46.5 times more Fiber and 25.4 times more Protein than Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid.
- 5 ounces of Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid provide inadequate amounts of Energy, Omega 3, Fiber and Protein
- Both Boiled California Red Kidney Beans as well as Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid provide inadequate amounts of Omega 6 in five ounces.