Nutrient Comparison: California Red Kidney Beans VS Boiled Mung Beans with Salt per 5 oz
Compare the macro and micronutrient content in 5 oz of California Red Kidney Beans versus 5 oz of Boiled Mung Beans with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of California Red Kidney Beans vs Boiled Mung Beans with Salt:
- 5 ounces of California Red Kidney Beans have 3.2 times more Vitamin B1, 3.6 times more Vitamin B2, 3.6 times more Vitamin B3, 1.9 times more Vitamin B5, 5.9 times more Vitamin B6, 2.5 times more Vitamin B9 and 4.5 times more Vitamin C than Boiled Mung Beans with Salt.
- 5 ounces of Boiled Mung Beans with Salt have insufficient amounts of Vitamin C
- Both Raw California Red Kidney Beans as well as Boiled Mung Beans with Salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for California Red Kidney Beans vs Boiled Mung Beans with Salt:
- 5 ounces of California Red Kidney Beans have 7.2 times more Calcium, 7.1 times more Copper, 6.7 times more Iron, 3.3 times more Magnesium, 3.4 times more Manganese, 4.1 times more Phosphorus, 5.6 times more Potassium, 1.3 times more Selenium and 3 times more Zinc than Boiled Mung Beans with Salt.
- While 5 oz of Boiled Mung Beans with Salt contain 21.6 times more Sodium than Raw California Red Kidney Beans.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of California Red Kidney Beans have 3.1 times more Energy, 9.3 times more Omega 3, 3.1 times more Carbohydrate, 3.3 times more Fiber and 3.5 times more Protein than Boiled Mung Beans with Salt.
- 5 ounces of Boiled Mung Beans with Salt provide inadequate amounts of Omega 3
- Both Raw California Red Kidney Beans as well as Boiled Mung Beans with Salt provide inadequate amounts of Omega 6 in five ounces.