Nutrient Comparison: California Red Kidney Beans VS Baked Red Potatoes per 5 oz
Compare the macro and micronutrient content in 5 oz of California Red Kidney Beans versus 5 oz of Baked Red Potatoes to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of California Red Kidney Beans vs Baked Red Potatoes:
- 5 ounces of California Red Kidney Beans have 7.3 times more Vitamin B1, 4.4 times more Vitamin B2, 1.3 times more Vitamin B3, 2.3 times more Vitamin B5, 1.9 times more Vitamin B6 and 14.6 times more Vitamin B9 than Baked Red Potatoes.
- While 5 oz of Baked Whole Red Potatoes contain 2.8 times more Vitamin C than Raw California Red Kidney Beans.
- Both Raw California Red Kidney Beans as well as Baked Whole Red Potatoes 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 Baked Red Potatoes:
- 5 ounces of California Red Kidney Beans have 21.7 times more Calcium, 6.3 times more Copper, 13.4 times more Iron, 5.7 times more Magnesium, 5.8 times more Manganese, 5.6 times more Phosphorus, 2.7 times more Potassium and 6.4 times more Zinc than Baked Red Potatoes.
- While 5 oz of Baked Whole Red Potatoes contain 6.5 times more Water than Raw California Red Kidney Beans.
- 5 ounces of Baked Red Potatoes lack sufficient amounts of Calcium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of California Red Kidney Beans have 3.8 times more Energy, 5.6 times more Omega 3, 3.1 times more Carbohydrate, 13.8 times more Fiber and 10.6 times more Protein than Baked Red Potatoes.
- 5 ounces of Baked Red Potatoes provide inadequate amounts of Omega 3
- Both Raw California Red Kidney Beans as well as Baked Whole Red Potatoes provide inadequate amounts of Omega 6 in five ounces.