Nutrient Comparison: Boiled California Red Kidney Beans VS Red Wine per 7 oz
Compare the macro and micronutrient content in 7 oz of Boiled California Red Kidney Beans versus 7 oz of Red Wine to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Boiled California Red Kidney Beans vs Red Wine:
- 7 ounces of Boiled California Red Kidney Beans have 25.8 times more Vitamin B1, 2 times more Vitamin B2, 2.4 times more Vitamin B3, 7.3 times more Vitamin B5, 1.8 times more Vitamin B6 and 74 times more Vitamin B9 than Red Wine.
- 7 ounces of Red Wine have insufficient amounts of Vitamin B1, Vitamin B3, Vitamin B5 and Vitamin B9
- Both Boiled California Red Kidney Beans as well as Red Table Wine have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in seven ounces.
Comparing minerals per 7 ounces for Boiled California Red Kidney Beans vs Red Wine:
- 7 ounces of Boiled California Red Kidney Beans have 8.3 times more Calcium, 26.3 times more Copper, 6.5 times more Iron, 4 times more Magnesium, 2.4 times more Manganese, 6 times more Phosphorus, 3.3 times more Potassium, 6 times more Selenium and 6.1 times more Zinc than Red Wine.
- While 7 oz of Red Table Wine contain 1.3 times more Water than Boiled California Red Kidney Beans.
- 7 ounces of Red Wine lack sufficient amounts of Calcium, Copper, Selenium and Zinc
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Boiled California Red Kidney Beans have 1.5 times more Energy, more Omega 3, 8.6 times more Carbohydrate, more Fiber and 130.4 times more Protein than Red Wine.
- 7 ounces of Red Wine provide inadequate amounts of Omega 3, Fiber and Protein
- Both Boiled California Red Kidney Beans as well as Red Table Wine provide inadequate amounts of Omega 6 in seven ounces.