Nutrient Comparison: Boiled California Red Kidney Beans VS Tostada shells, corn per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled California Red Kidney Beans versus 5 oz of Tostada shells, corn 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 Tostada shells, corn:
- 5 oz of Tostada shells, corn contain 2.7 times more Vitamin B1, 1.5 times more Vitamin B2, 2.9 times more Vitamin B3 and 3.5 times more Vitamin B6 than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Tostada shells, corn provide similar amounts of Vitamin B5 per five ounces.
Comparing minerals per 5 ounces for Boiled California Red Kidney Beans vs Tostada shells, corn:
- 5 ounces of Boiled California Red Kidney Beans have 2 times more Copper, 1.9 times more Iron and 1.8 times more Potassium than Tostada shells, corn.
- While 5 oz of Tostada shells, corn contain 1.6 times more Magnesium, 1.5 times more Phosphorus, 1.8 times more Selenium, 164.3 times more Sodium and 1.4 times more Zinc than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Tostada shells, corn contain similar levels of Calcium and Manganese per five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Boiled California Red Kidney Beans have 1.6 times more Fiber and 1.5 times more Protein than Tostada shells, corn.
- While 5 oz of Tostada shells, corn contain 3.8 times more Energy, 259.8 times more Fat, 500.8 times more Saturated Fat, 3.9 times more Omega 3, 401.3 times more Omega 6 and 2.9 times more Carbohydrate than Boiled California Red Kidney Beans.
- 5 ounces of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6