Nutrient Comparison: Ground Ginger VS Boiled Red Kidney Beans per 5 oz
Compare the macro and micronutrient content in 5 oz of Ground Ginger versus 5 oz of Boiled Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Ground Ginger vs Boiled Red Kidney Beans:
- 5 ounces of Ground Ginger have 2.9 times more Vitamin B2, 16.6 times more Vitamin B3, 2.2 times more Vitamin B5 and 5.2 times more Vitamin B6 than Boiled Red Kidney Beans.
- While 5 oz of Boiled Red Kidney Beans contain 3.5 times more Vitamin B1, 10 times more Vitamin B9 and 10.5 times more Vitamin K than Ground Ginger Spices.
- 5 ounces of Ground Ginger have insufficient amounts of Vitamin K
- Both Ground Ginger Spices as well as Boiled Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin E in five ounces.
Comparing minerals per 5 ounces for Ground Ginger vs Boiled Red Kidney Beans:
- 5 ounces of Ground Ginger have 4.1 times more Calcium, 2 times more Copper, 6.7 times more Iron, 4.8 times more Magnesium, 69.8 times more Manganese, 3.3 times more Potassium, 46.5 times more Selenium and 3.4 times more Zinc than Boiled Red Kidney Beans.
- Both Ground Ginger and Boiled Red Kidney Beans contain similar levels of Phosphorus per five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Ground Ginger have 2.6 times more Energy, 8.5 times more Fat, 36.1 times more Saturated Fat, 1.3 times more Omega 3, 6.6 times more Omega 6, 3.1 times more Carbohydrate, 10.6 times more Sugars and 1.9 times more Fiber than Boiled Red Kidney Beans.
- Both Ground Ginger and Boiled Red Kidney Beans offer comparable quantities of Protein per five ounces.
- 5 ounces of Boiled Red Kidney Beans provide inadequate amounts of Omega 6