Nutrient Comparison: Boiled Red Kidney Beans VS Ginger Root per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled Red Kidney Beans versus 5 oz of Ginger Root to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Boiled Red Kidney Beans vs Ginger Root:
- 5 ounces of Boiled Red Kidney Beans have 6.4 times more Vitamin B1, 1.7 times more Vitamin B2, 11.8 times more Vitamin B9 and 84 times more Vitamin K than Ginger Root.
- While 5 oz of Raw Ginger Root contain 1.3 times more Vitamin B3, 1.3 times more Vitamin B6 and 4.2 times more Vitamin C than Boiled Red Kidney Beans.
- Both Boiled Red Kidney Beans and Ginger Root provide similar amounts of Vitamin B5 per five ounces.
- 5 ounces of Boiled Red Kidney Beans have insufficient amounts of Vitamin C
- 5 ounces of Ginger Root have insufficient amounts of Vitamin K
- Both Boiled Red Kidney Beans as well as Raw Ginger Root have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in five ounces.
Comparing minerals per 5 ounces for Boiled Red Kidney Beans vs Ginger Root:
- 5 ounces of Boiled Red Kidney Beans have 1.8 times more Calcium, 4.9 times more Iron, 2.1 times more Manganese, 4.2 times more Phosphorus, 1.7 times more Selenium and 3.1 times more Zinc than Ginger Root.
- Both Boiled Red Kidney Beans and Ginger Root contain similar levels of Copper, Magnesium and Potassium per five ounces.
- 5 ounces of Ginger Root lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Boiled Red Kidney Beans have 1.6 times more Energy, 4.9 times more Omega 3, 1.3 times more Carbohydrate, 3.7 times more Fiber and 4.8 times more Protein than Ginger Root.
- While 5 oz of Raw Ginger Root contain 5.3 times more Sugars than Boiled Red Kidney Beans.
- Both Boiled Red Kidney Beans as well as Raw Ginger Root provide inadequate amounts of Omega 6 in five ounces.