Nutrient Comparison: Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) VS Boiled California Red Kidney Beans per 5 oz
Compare the macro and micronutrient content in 5 oz of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) 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 Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) vs Boiled California Red Kidney Beans:
- 5 oz of Boiled California Red Kidney Beans contain 2.7 times more Vitamin B1, 1.7 times more Vitamin B2, 4.3 times more Vitamin B5, 2 times more Vitamin B6 and 1.7 times more Vitamin B9 than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
- Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) and Boiled California Red Kidney Beans provide similar amounts of Vitamin B3 per five ounces.
- 5 ounces of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin B5
- Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) vs Boiled California Red Kidney Beans:
- 5 ounces of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have 1.7 times more Calcium, 1.2 times more Manganese, 7.4 times more Selenium and 1.3 times more Water than Boiled California Red Kidney Beans.
- While 5 oz of Boiled California Red Kidney Beans contain 1.8 times more Copper, 2.7 times more Iron, 1.8 times more Magnesium, 1.5 times more Phosphorus, 3.5 times more Potassium and 1.3 times more Zinc than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) have 41 times more Fat, 7.7 times more Omega 3 and 91.8 times more Omega 6 than Boiled California Red Kidney Beans.
- While 5 oz of Boiled California Red Kidney Beans contain 2 times more Energy, 19 times more Carbohydrate, 46.5 times more Fiber and 1.3 times more Protein than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
- 5 ounces of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) provide inadequate amounts of Carbohydrate and Fiber
- 5 ounces of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6