Nutrient Comparison: Red Kidney Beans VS Cooked Taro per 5 oz
Compare the macro and micronutrient content in 5 oz of Red Kidney Beans versus 5 oz of Cooked Taro to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Red Kidney Beans vs Cooked Taro:
- 5 ounces of Red Kidney Beans have 5.7 times more Vitamin B1, 7.7 times more Vitamin B2, 4.1 times more Vitamin B3, 2.3 times more Vitamin B5, 20.7 times more Vitamin B9 and 4.7 times more Vitamin K than Cooked Taro.
- While 5 oz of Cooked Taro no Salt contain 14 times more Vitamin E than Raw Red Kidney Beans.
- Both Red Kidney Beans and Cooked Taro provide similar amounts of Vitamin B6 and Vitamin C per five ounces.
- 5 ounces of Red Kidney Beans have insufficient amounts of Vitamin E
- 5 ounces of Cooked Taro have insufficient amounts of Vitamin K
- Both Raw Red Kidney Beans as well as Cooked Taro no Salt 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 Taro:
- 5 ounces of Red Kidney Beans have 4.6 times more Calcium, 3.5 times more Copper, 9.3 times more Iron, 4.6 times more Magnesium, 2.5 times more Manganese, 5.3 times more Phosphorus, 2.8 times more Potassium, 3.6 times more Selenium and 10.3 times more Zinc than Cooked Taro.
- 5 ounces of Cooked Taro lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Red Kidney Beans have 2.4 times more Energy, 25.6 times more Omega 3, 1.8 times more Carbohydrate, 4.3 times more Sugars, 3 times more Fiber and 43.3 times more Protein than Cooked Taro.
- 5 ounces of Cooked Taro provide inadequate amounts of Omega 3 and Protein
- Both Raw Red Kidney Beans as well as Cooked Taro no Salt provide inadequate amounts of Omega 6 in five ounces.