Nutrient Comparison: Roasted Cashews VS Boiled Pink Beans per 5 oz
Compare the macro and micronutrient content in 5 oz of Roasted Cashews versus 5 oz of Boiled Pink Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Roasted Cashews vs Boiled Pink Beans:
- 5 ounces of Roasted Cashews have 3.2 times more Vitamin B2, 2.5 times more Vitamin B3, 4.1 times more Vitamin B5, 1.5 times more Vitamin B6 and 9.4 times more Vitamin K than Boiled Pink Beans.
- While 5 oz of Boiled Pink Beans contain 1.3 times more Vitamin B1 and 2.4 times more Vitamin B9 than Dry Roasted Cashew Nuts.
- Both Roasted Cashews and Boiled Pink Beans provide similar amounts of Vitamin E per five ounces.
- Both Dry Roasted Cashew Nuts as well as Boiled Pink Beans have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Roasted Cashews vs Boiled Pink Beans:
- 5 ounces of Roasted Cashews have 8.2 times more Copper, 2.6 times more Iron, 4 times more Magnesium, 1.5 times more Manganese, 3 times more Phosphorus, 8.4 times more Selenium and 5.8 times more Zinc than Boiled Pink Beans.
- Both Roasted Cashews and Boiled Pink Beans contain similar levels of Calcium and Potassium per five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Roasted Cashews have 3.9 times more Energy, 94.6 times more Fat, 72.7 times more Saturated Fat, 1.7 times more Omega 3, 67.2 times more Omega 6, 13.9 times more Sugars and 1.7 times more Protein than Boiled Pink Beans.
- While 5 oz of Boiled Pink Beans contain 1.8 times more Fiber than Dry Roasted Cashew Nuts.
- Both Roasted Cashews and Boiled Pink Beans offer comparable quantities of Carbohydrate per five ounces.
- 5 ounces of Boiled Pink Beans provide inadequate amounts of Omega 6