Nutrient Comparison: Boiled California Red Kidney Beans VS Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled California Red Kidney Beans versus 5 oz of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) 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 Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari):
- 5 ounces of Boiled California Red Kidney Beans have 2.7 times more Vitamin B1, 1.7 times more Vitamin B2, 4.3 times more Vitamin B5, 2 times more Vitamin B6 and 1.7 times more Vitamin B9 than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
- Both Boiled California Red Kidney Beans and Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) provide similar amounts of Vitamin B3 per five ounces.
- 5 ounces of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin B5
- Both Boiled California Red Kidney Beans as well as Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) 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 Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari):
- 5 ounces of Boiled California Red Kidney Beans have 1.8 times more Copper, 2.7 times more Iron, 1.8 times more Magnesium, 1.5 times more Phosphorus, 3.5 times more Potassium and 1.3 times more Zinc than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
- While 5 oz of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) contain 1.7 times more Calcium, 7.4 times more Selenium and 1.3 times more Water than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) contain similar levels of Manganese per five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Boiled California Red Kidney Beans have 2 times more Energy, 19 times more Carbohydrate, 46.5 times more Fiber and 1.3 times more Protein than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
- While 5 oz of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) contain 41 times more Fat, 7.7 times more Omega 3 and 91.8 times more Omega 6 than Boiled California Red Kidney Beans.
- 5 ounces of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6
- 5 ounces of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) provide inadequate amounts of Carbohydrate and Fiber