Lets compare vitamin content per 5 ounces of Boiled California Red Kidney Beans vs Puddings, vanilla, ready-to-eat, fat free:
Boiled California Red Kidney Beans have 5.9 times more Vitamin B1, 10.4 times more Vitamin B3, 5.5 times more Vitamin B6 and 24.7 times more Vitamin B9 than Puddings, vanilla, ready-to-eat, fat free.
While Puddings, vanilla, ready-to-eat, fat free contain 1.4 times more Vitamin B2 and more Vitamin B12 than Boiled California Red Kidney Beans.
Both Boiled California Red Kidney Beans and Puddings, vanilla, ready-to-eat, fat free have similar amounts of Vitamin B5 and Vitamin C per 5 oz.
Both Boiled California Red Kidney Beans as well as Puddings, vanilla, ready-to-eat, fat free have insufficient amounts of Vitamin A and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Boiled California Red Kidney Beans vs Puddings, vanilla, ready-to-eat, fat free:
Boiled California Red Kidney Beans have 1.7 times more Calcium, 22.2 times more Copper, 8.3 times more Iron, 6.9 times more Magnesium, 79.5 times more Manganese, 2.5 times more Phosphorus, 3.9 times more Potassium and 3.7 times more Zinc than Puddings, vanilla, ready-to-eat, fat free.
While Puddings, vanilla, ready-to-eat, fat free contain 1.4 times more Selenium and 47.8 times more Sodium than Boiled California Red Kidney Beans.
Both Boiled California Red Kidney Beans and Puddings, vanilla, ready-to-eat, fat free have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled California Red Kidney Beans have 1.4 times more Energy, more Omega 3, more Fiber and 4.5 times more Protein than Puddings, vanilla, ready-to-eat, fat free.
Both Boiled California Red Kidney Beans and Puddings, vanilla, ready-to-eat, fat free have similar amounts of Carbohydrate per 5 oz.
Both Boiled California Red Kidney Beans as well as Puddings, vanilla, ready-to-eat, fat free have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.