Nutrient Comparison: Boiled California Red Kidney Beans VS Cooked Ripe Red Tomatoes with Salt per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled California Red Kidney Beans versus 5 oz of Cooked Ripe Red Tomatoes with Salt 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 Cooked Ripe Red Tomatoes with Salt:
- 5 ounces of Boiled California Red Kidney Beans have 3.6 times more Vitamin B1, 2.8 times more Vitamin B2, 1.7 times more Vitamin B5, 1.3 times more Vitamin B6 and 5.7 times more Vitamin B9 than Cooked Ripe Red Tomatoes with Salt.
- While 5 oz of Cooked Ripe Red Tomatoes with Salt contain more Vitamin A and 19 times more Vitamin C than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Cooked Ripe Red Tomatoes with Salt provide similar amounts of Vitamin B3 per five ounces.
- 5 ounces of Boiled California Red Kidney Beans have insufficient amounts of Vitamin A and Vitamin C
- 5 ounces of Cooked Ripe Red Tomatoes with Salt have insufficient amounts of Vitamin B2
- Both Boiled California Red Kidney Beans as well as Cooked Ripe Red Tomatoes with Salt have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Boiled California Red Kidney Beans vs Cooked Ripe Red Tomatoes with Salt:
- 5 ounces of Boiled California Red Kidney Beans have 6 times more Calcium, 3.9 times more Copper, 4.4 times more Iron, 5.3 times more Magnesium, 3 times more Manganese, 4.9 times more Phosphorus, 1.9 times more Potassium and 6.1 times more Zinc than Cooked Ripe Red Tomatoes with Salt.
- While 5 oz of Cooked Ripe Red Tomatoes with Salt contain 61.8 times more Sodium and 1.4 times more Water than Boiled California Red Kidney Beans.
- 5 ounces of Cooked Ripe Red Tomatoes with Salt lack sufficient amounts of Calcium and Zinc
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Boiled California Red Kidney Beans have 6.9 times more Energy, 16 times more Omega 3, 5.6 times more Carbohydrate, 13.3 times more Fiber and 9.6 times more Protein than Cooked Ripe Red Tomatoes with Salt.
- 5 ounces of Cooked Ripe Red Tomatoes with Salt provide inadequate amounts of Energy, Omega 3, Fiber and Protein
- Both Boiled California Red Kidney Beans as well as Cooked Ripe Red Tomatoes with Salt provide inadequate amounts of Omega 6 in five ounces.