Nutrient Comparison: Red Kidney Beans VS Cooked Napa Cabbage per 5 oz
Compare the macro and micronutrient content in 5 oz of Red Kidney Beans versus 5 oz of Cooked Napa Cabbage to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Red Kidney Beans vs Cooked Napa Cabbage:
- 5 ounces of Red Kidney Beans have 121.6 times more Vitamin B1, 8.6 times more Vitamin B2, 4.5 times more Vitamin B3, 22.3 times more Vitamin B5, 10.7 times more Vitamin B6, 9.2 times more Vitamin B9 and 1.4 times more Vitamin C than Cooked Napa Cabbage.
- 5 ounces of Cooked Napa Cabbage have insufficient amounts of Vitamin B1, Vitamin B2 and Vitamin B5
- Both Raw Red Kidney Beans as well as Cooked Napa Cabbage have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Red Kidney Beans vs Cooked Napa Cabbage:
- 5 ounces of Red Kidney Beans have 2.9 times more Calcium, 7.3 times more Copper, 9 times more Iron, 17.3 times more Magnesium, 5.5 times more Manganese, 21.4 times more Phosphorus, 15.6 times more Potassium, 8 times more Selenium and 19.9 times more Zinc than Cooked Napa Cabbage.
- While 5 oz of Cooked Napa Cabbage contain 8.2 times more Water than Raw Red Kidney Beans.
- 5 ounces of Cooked Napa Cabbage lack sufficient amounts of Magnesium, Selenium and Zinc
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Red Kidney Beans have 28.1 times more Energy, 27.5 times more Carbohydrate and 20.5 times more Protein than Cooked Napa Cabbage.
- 5 ounces of Cooked Napa Cabbage provide inadequate amounts of Energy, Carbohydrate and Protein