Nutrient Comparison: Feijoa VS Boiled California Red Kidney Beans per 5 oz
Compare the macro and micronutrient content in 5 oz of Feijoa versus 5 oz of Boiled California Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Feijoa vs Boiled California Red Kidney Beans:
- 5 ounces of Feijoa have 27.4 times more Vitamin C than Boiled California Red Kidney Beans.
- While 5 oz of Boiled California Red Kidney Beans contain 21.5 times more Vitamin B1, 3.4 times more Vitamin B2, 1.8 times more Vitamin B3, 1.6 times more Vitamin B6 and 3.2 times more Vitamin B9 than Raw Feijoa.
- Both Feijoa and Boiled California Red Kidney Beans provide similar amounts of Vitamin B5 per five ounces.
- 5 ounces of Feijoa have insufficient amounts of Vitamin B1, Vitamin B2 and Vitamin B3
- 5 ounces of Boiled California Red Kidney Beans have insufficient amounts of Vitamin C
- Both Raw Feijoa as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin A and Vitamin B12 in five ounces.
Comparing minerals per 5 ounces for Feijoa vs Boiled California Red Kidney Beans:
- 5 ounces of Feijoa have 1.2 times more Water than Boiled California Red Kidney Beans.
- While 5 oz of Boiled California Red Kidney Beans contain 3.9 times more Calcium, 8 times more Copper, 21.3 times more Iron, 5.3 times more Magnesium, 3.8 times more Manganese, 7.2 times more Phosphorus, 2.4 times more Potassium and 14.3 times more Zinc than Raw Feijoa.
- 5 ounces of Feijoa lack sufficient amounts of Calcium, Iron and Zinc
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Boiled California Red Kidney Beans contain 2 times more Energy, 1.5 times more Carbohydrate, 1.5 times more Fiber and 12.9 times more Protein than Raw Feijoa.
- 5 ounces of Feijoa provide inadequate amounts of Omega 3 and Protein
- Both Raw Feijoa as well as Boiled California Red Kidney Beans provide inadequate amounts of Omega 6 in five ounces.