Nutrient Comparison: Boiled Red Kidney Beans VS Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled Red Kidney Beans versus 5 oz of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Boiled Red Kidney Beans vs Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari):
- 5 ounces of Boiled Red Kidney Beans have 2.7 times more Vitamin B1, 5.7 times more Vitamin B3, 2 times more Vitamin B5, 1.7 times more Vitamin B6, 6.8 times more Vitamin B9 and 3.5 times more Vitamin K than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- Both Boiled Red Kidney Beans and Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) provide similar amounts of Vitamin B2 per five ounces.
- 5 ounces of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin B3
- Both Boiled Red Kidney Beans as well as Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin E in five ounces.
Comparing minerals per 5 ounces for Boiled Red Kidney Beans vs Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari):
- 5 ounces of Boiled Red Kidney Beans have 1.8 times more Iron, 1.2 times more Magnesium, 2.7 times more Potassium and 1.3 times more Zinc than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- While 5 oz of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) contain 7.2 times more Calcium, 1.3 times more Manganese and 8.3 times more Selenium than Boiled Red Kidney Beans.
- Both Boiled Red Kidney Beans and Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) contain similar levels of Copper and Phosphorus per five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Boiled Red Kidney Beans have 1.6 times more Energy, 8 times more Carbohydrate and 8.2 times more Fiber than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- While 5 oz of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) contain 8.3 times more Fat, 11 times more Saturated Fat and 13.7 times more Omega 6 than Boiled Red Kidney Beans.
- Both Boiled Red Kidney Beans and Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) offer comparable quantities of Omega 3 and Protein per five ounces.
- 5 ounces of Boiled Red Kidney Beans provide inadequate amounts of Omega 6