Nutrient Comparison: Tamari VS Boiled California Red Kidney Beans per 5 oz
Compare the macro and micronutrient content in 5 oz of Tamari 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 Tamari vs Boiled California Red Kidney Beans:
- 5 ounces of Tamari have 2.5 times more Vitamin B2, 7.3 times more Vitamin B3, 1.7 times more Vitamin B5 and 1.9 times more Vitamin B6 than Boiled California Red Kidney Beans.
- While 5 oz of Boiled California Red Kidney Beans contain 2.2 times more Vitamin B1 and 4.1 times more Vitamin B9 than Soy sauce made from soy (tamari).
- Both Soy sauce made from soy (tamari) 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 Tamari vs Boiled California Red Kidney Beans:
- 5 ounces of Tamari have 1.6 times more Manganese and 1396.5 times more Sodium than Boiled California Red Kidney Beans.
- While 5 oz of Boiled California Red Kidney Beans contain 3.3 times more Calcium, 2.1 times more Copper, 1.3 times more Iron, 2 times more Potassium, 1.5 times more Selenium and 2 times more Zinc than Soy sauce made from soy (tamari).
- Both Tamari and Boiled California Red Kidney Beans contain similar levels of Magnesium and Phosphorus per five ounces.
- 5 ounces of Tamari lack sufficient amounts of Selenium
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Boiled California Red Kidney Beans contain 2.1 times more Energy, 6.4 times more Omega 3, 4 times more Carbohydrate and 11.6 times more Fiber than Soy sauce made from soy (tamari).
- Both Tamari and Boiled California Red Kidney Beans offer comparable quantities of Protein per five ounces.
- 5 ounces of Tamari provide inadequate amounts of Omega 3
- Both Soy sauce made from soy (tamari) as well as Boiled California Red Kidney Beans provide inadequate amounts of Omega 6 in five ounces.