Nutrient Comparison: Boiled California Red Kidney Beans VS Shoyu per 7 oz
Compare the macro and micronutrient content in 7 oz of Boiled California Red Kidney Beans versus 7 oz of Shoyu 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 Shoyu:
- 7 ounces of Boiled California Red Kidney Beans have 3.9 times more Vitamin B1 and 5.3 times more Vitamin B9 than Shoyu.
- While 7 oz of Shoyu Soy Sauce contain 2.7 times more Vitamin B2, 4.1 times more Vitamin B3, 1.4 times more Vitamin B5 and 1.4 times more Vitamin B6 than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans as well as Shoyu Soy Sauce 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 Shoyu:
- 7 ounces of Boiled California Red Kidney Beans have 2 times more Calcium, 6.7 times more Copper, 2.1 times more Iron and 2.4 times more Selenium than Shoyu.
- While 7 oz of Shoyu Soy Sauce contain 1.5 times more Magnesium, 3.2 times more Manganese and 1373.3 times more Sodium than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Shoyu contain similar levels of Phosphorus, Potassium and Zinc per seven ounces.
- 7 ounces of Shoyu lack sufficient amounts of Selenium
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Boiled California Red Kidney Beans have 2.3 times more Energy, 4.5 times more Carbohydrate and 11.6 times more Fiber than Shoyu.
- Both Boiled California Red Kidney Beans and Shoyu offer comparable quantities of Protein per seven ounces.
- 7 ounces of Shoyu provide inadequate amounts of Energy and Omega 3
- Both Boiled California Red Kidney Beans as well as Shoyu Soy Sauce provide inadequate amounts of Omega 6 in seven ounces.