Nutrient Comparison: Red Kidney Beans VS Cooking Wine per 5 oz
Compare the macro and micronutrient content in 5 oz of Red Kidney Beans versus 5 oz of Cooking Wine to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Red Kidney Beans vs Cooking Wine:
- 5 ounces of Red Kidney Beans have more Vitamin B1, 21.5 times more Vitamin B2, 21.1 times more Vitamin B3, 19.9 times more Vitamin B6, 394 times more Vitamin B9, more Vitamin C and more Vitamin K than Cooking Wine.
- 5 ounces of Cooking Wine have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B9, Vitamin C and Vitamin K
- Both Raw Red Kidney Beans as well as Cooking Wine have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in five ounces.
Comparing minerals per 5 ounces for Red Kidney Beans vs Cooking Wine:
- 5 ounces of Red Kidney Beans have 9.2 times more Calcium, 63.5 times more Copper, 16.7 times more Iron, 13.8 times more Magnesium, 27.1 times more Phosphorus, 15.4 times more Potassium, 16 times more Selenium and 34.9 times more Zinc than Cooking Wine.
- While 5 oz of Cooking Wine contain 52.2 times more Sodium and 7.6 times more Water than Raw Red Kidney Beans.
- 5 ounces of Cooking Wine lack sufficient amounts of Calcium, Copper, Selenium and Zinc
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Red Kidney Beans have 6.7 times more Energy, more Omega 3, 9.7 times more Carbohydrate, 1.4 times more Sugars, more Fiber and 45.1 times more Protein than Cooking Wine.
- 5 ounces of Cooking Wine provide inadequate amounts of Energy, Omega 3, Fiber and Protein
- Both Raw Red Kidney Beans as well as Cooking Wine provide inadequate amounts of Omega 6 in five ounces.