Nutrient Comparison: Boiled California Red Kidney Beans VS Root Wasabi per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled California Red Kidney Beans versus 5 oz of Root Wasabi 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 Root Wasabi:
- 5 ounces of Boiled California Red Kidney Beans have 4.1 times more Vitamin B9 than Root Wasabi.
- While 5 oz of Raw Root Wasabi contain 1.8 times more Vitamin B2, 1.4 times more Vitamin B3, 2.6 times more Vitamin B6 and 34.9 times more Vitamin C than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Root Wasabi provide similar amounts of Vitamin B1 and Vitamin B5 per five ounces.
- 5 ounces of Boiled California Red Kidney Beans have insufficient amounts of Vitamin C
- Both Boiled California Red Kidney Beans as well as Raw Root Wasabi 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 Root Wasabi:
- 5 ounces of Boiled California Red Kidney Beans have 1.9 times more Copper, 2.9 times more Iron and 1.7 times more Phosphorus than Root Wasabi.
- While 5 oz of Raw Root Wasabi contain 1.9 times more Calcium, 1.4 times more Magnesium, 1.4 times more Potassium and 1.9 times more Zinc than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Root Wasabi contain similar levels of Manganese per five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Boiled California Red Kidney Beans have 1.9 times more Protein than Root Wasabi.
- Both Boiled California Red Kidney Beans and Root Wasabi offer comparable quantities of Energy, Carbohydrate and Fiber per five ounces.