Lets compare vitamin content per 5 ounces of Cooked Tahitian Taro vs Boiled California Red Kidney Beans:
Cooked Tahitian Taro no Salt has more Vitamin A, 3.2 times more Vitamin B2 and 31.7 times more Vitamin C than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 2.9 times more Vitamin B1, 1.7 times more Vitamin B5 and 10.6 times more Vitamin B9 than Cooked Tahitian Taro no Salt.
Both Cooked Tahitian Taro no Salt and Boiled California Red Kidney Beans have similar amounts of Vitamin B3 and Vitamin B6 per 5 oz.
Both Cooked Tahitian Taro no Salt as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Tahitian Taro vs Boiled California Red Kidney Beans:
Cooked Tahitian Taro no Salt has 2.3 times more Calcium, 1.5 times more Potassium, 13.5 times more Sodium and 1.3 times more Water than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 3.8 times more Copper, 1.9 times more Iron, 1.9 times more Manganese, 2 times more Phosphorus, 1.5 times more Selenium and 8.6 times more Zinc than Cooked Tahitian Taro no Salt.
Both Cooked Tahitian Taro no Salt and Boiled California Red Kidney Beans have similar amounts of Magnesium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Tahitian Taro no Salt has 2.7 times more Omega 3 and 9.8 times more Omega 6 than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 2.8 times more Energy, 3.3 times more Carbohydrate and 2.2 times more Protein than Cooked Tahitian Taro no Salt.
Both Cooked Tahitian Taro no Salt as well as Boiled California Red Kidney Beans have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 5 oz.