Nutrient Comparison: Tahini VS Boiled California Red Kidney Beans per 5 oz
Compare the macro and micronutrient content in 5 oz of Tahini 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 Tahini vs Boiled California Red Kidney Beans:
- 5 ounces of Tahini have 9.5 times more Vitamin B1, 7.6 times more Vitamin B2, 10.1 times more Vitamin B3, 3.2 times more Vitamin B5, 1.4 times more Vitamin B6 and 1.3 times more Vitamin B9 than Boiled California Red Kidney Beans.
- Both Sesame Butter from Roasted Kernels as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Tahini vs Boiled California Red Kidney Beans:
- 5 ounces of Tahini have 6.5 times more Calcium, 5.6 times more Copper, 3 times more Iron, 2 times more Magnesium, 4.6 times more Manganese, 5.3 times more Phosphorus, 28.7 times more Selenium, 28.8 times more Sodium and 5.4 times more Zinc than Boiled California Red Kidney Beans.
- Both Tahini and Boiled California Red Kidney Beans contain similar levels of Potassium per five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Tahini have 4.8 times more Energy, 597.3 times more Fat, 537.8 times more Saturated Fat, 12.7 times more Omega 3, 1156.7 times more Omega 6 and 1.9 times more Protein than Boiled California Red Kidney Beans.
- Both Tahini and Boiled California Red Kidney Beans offer comparable quantities of Carbohydrate and Fiber per five ounces.
- 5 ounces of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6