Nutrient Comparison: Sweeteners, for baking, contains sugar and sucralose VS Boiled California Red Kidney Beans per 5 oz
Compare the macro and micronutrient content in 5 oz of Sweeteners, for baking, contains sugar and sucralose 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 Sweeteners, for baking, contains sugar and sucralose vs Boiled California Red Kidney Beans:
- Both Sweeteners, for baking, contains sugar and sucralose and Boiled California Red Kidney Beans have similar amounts of vitamins per 5 oz
Comparing minerals per 5 ounces for Sweeteners, for baking, contains sugar and sucralose vs Boiled California Red Kidney Beans:
- 5 oz of Boiled California Red Kidney Beans contain 66 times more Calcium, 36.1 times more Copper, 49.7 times more Iron, more Magnesium, 79.5 times more Manganese, more Phosphorus, 209.5 times more Potassium and 86 times more Zinc than Sweeteners, for baking, contains sugar and sucralose.
- 5 ounces of Sweeteners, for baking, contains sugar and sucralose lack sufficient amounts of Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium and Zinc
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Sweeteners, for baking, contains sugar and sucralose have 3.2 times more Energy and 4.4 times more Carbohydrate than Boiled California Red Kidney Beans.
- While 5 oz of Boiled California Red Kidney Beans contain more Protein than Sweeteners, for baking, contains sugar and sucralose.
- 5 ounces of Sweeteners, for baking, contains sugar and sucralose provide inadequate amounts of Protein