Lets compare vitamin content per 5 ounces of Olive Oil vs Boiled California Red Kidney Beans:
Boiled California Red Kidney Beans contain more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Salad or Cooking Olive Oil.
Both Salad or Cooking Olive Oil as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Olive Oil vs Boiled California Red Kidney Beans:
Boiled California Red Kidney Beans contain 66 times more Calcium, more Copper, 5.3 times more Iron, more Magnesium, more Manganese, more Phosphorus, 419 times more Potassium, more Selenium, more Zinc and more Water than Salad or Cooking Olive Oil.
Comparison of macro-nutrients per 5 ounces:
Salad or Cooking Olive Oil has 7.1 times more Energy, 1111.1 times more Fat, 986.3 times more Saturated Fat, 23.8 times more Omega 3 and 488.1 times more Omega 6 than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain more Carbohydrate, more Fiber and more Protein than Salad or Cooking Olive Oil.
Both Salad or Cooking Olive Oil as well as Boiled California Red Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.