Nutrient Comparison: Yeast VS Boiled California Red Kidney Beans per 5 oz
Compare the macro and micronutrient content in 5 oz of Yeast 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 Yeast vs Boiled California Red Kidney Beans:
- 5 ounces of Yeast have 85.2 times more Vitamin B1, 64.5 times more Vitamin B2, 74.4 times more Vitamin B3, 61.6 times more Vitamin B5, 14.4 times more Vitamin B6, 31.6 times more Vitamin B9 and more Vitamin B12 than Boiled California Red Kidney Beans.
- 5 ounces of Boiled California Red Kidney Beans have insufficient amounts of Vitamin B12
- Both Baker Yeast as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin C and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Yeast vs Boiled California Red Kidney Beans:
- 5 ounces of Yeast have 1.5 times more Copper, 4.6 times more Phosphorus, 2.3 times more Potassium, 6.6 times more Selenium, 12.8 times more Sodium and 9.2 times more Zinc than Boiled California Red Kidney Beans.
- While 5 oz of Boiled California Red Kidney Beans contain 2.2 times more Calcium and 1.4 times more Iron than Baker Yeast.
- Both Yeast and Boiled California Red Kidney Beans contain similar levels of Magnesium and Manganese per five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Yeast have 2.6 times more Energy, 84.6 times more Fat, 71.5 times more Saturated Fat, 1.8 times more Carbohydrate, 2.9 times more Fiber and 4.4 times more Protein than Boiled California Red Kidney Beans.
- While 5 oz of Boiled California Red Kidney Beans contain more Omega 3 than Baker Yeast.
- 5 ounces of Yeast provide inadequate amounts of Omega 3
- Both Baker Yeast as well as Boiled California Red Kidney Beans provide inadequate amounts of Omega 6 in five ounces.