Lets compare vitamin content per 5 ounces of Soymilk, original and vanilla, light, with added calcium, vitamins A and D vs Boiled California Red Kidney Beans:
Soymilk, original and vanilla, light, with added calcium, vitamins A and D have more Vitamin A, 3.2 times more Vitamin B2, more Vitamin B12 and more Vitamin D than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 3.5 times more Vitamin B1, 2.4 times more Vitamin B3, 6.5 times more Vitamin B6, 8.2 times more Vitamin B9 and more Vitamin C than Soymilk, original and vanilla, light, with added calcium, vitamins A and D.
Comparing minerals per 5 ounces for Soymilk, original and vanilla, light, with added calcium, vitamins A and D vs Boiled California Red Kidney Beans:
Soymilk, original and vanilla, light, with added calcium, vitamins A and D have 1.9 times more Calcium, 1.9 times more Selenium, 12 times more Sodium and 1.4 times more Water than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 3.4 times more Copper, 6.9 times more Iron, 3.2 times more Magnesium, 1.6 times more Phosphorus, 3.6 times more Potassium and 3.7 times more Zinc than Soymilk, original and vanilla, light, with added calcium, vitamins A and D.
Comparison of macro-nutrients per 5 ounces:
Soymilk, original and vanilla, light, with added calcium, vitamins A and D have 1.5 times more Omega 3 and 18.9 times more Omega 6 than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 4.1 times more Energy, 6.4 times more Carbohydrate, 31 times more Fiber and 3.8 times more Protein than Soymilk, original and vanilla, light, with added calcium, vitamins A and D.
Both Soymilk, original and vanilla, light, with added calcium, vitamins A and D as well as Boiled California Red Kidney Beans have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 5 oz.