Nutrient Comparison: Fuyu prepared with calcium sulfate VS Red Kidney Beans per 5 oz
Compare the macro and micronutrient content in 5 oz of Fuyu prepared with calcium sulfate versus 5 oz of Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Fuyu prepared with calcium sulfate vs Red Kidney Beans:
- 5 oz of Raw Red Kidney Beans contain 3.9 times more Vitamin B1, 2.1 times more Vitamin B2, 5.6 times more Vitamin B3, 5.9 times more Vitamin B5, 4.4 times more Vitamin B6, 13.6 times more Vitamin B9 and 22.5 times more Vitamin C than Salted and fermented Tofu, prepared with calcium sulfate.
- 5 ounces of Fuyu prepared with calcium sulfate have insufficient amounts of Vitamin C
- Both Salted and fermented Tofu, prepared with calcium sulfate as well as Raw Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Fuyu prepared with calcium sulfate vs Red Kidney Beans:
- 5 ounces of Fuyu prepared with calcium sulfate have 14.8 times more Calcium, 5.4 times more Selenium and 239.4 times more Sodium than Red Kidney Beans.
- While 5 oz of Raw Red Kidney Beans contain 1.9 times more Copper, 3.4 times more Iron, 2.4 times more Magnesium, 5.6 times more Phosphorus, 18.1 times more Potassium and 1.8 times more Zinc than Salted and fermented Tofu, prepared with calcium sulfate.
- Both Fuyu prepared with calcium sulfate and Red Kidney Beans contain similar levels of Manganese per five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Fuyu prepared with calcium sulfate have 7.5 times more Fat, 7.5 times more Saturated Fat, 1.5 times more Omega 3 and 17.5 times more Omega 6 than Red Kidney Beans.
- While 5 oz of Raw Red Kidney Beans contain 2.9 times more Energy, 11.9 times more Carbohydrate and 2.8 times more Protein than Salted and fermented Tofu, prepared with calcium sulfate.
- 5 ounces of Red Kidney Beans provide inadequate amounts of Omega 6