Lets compare vitamin content per 7 ounces of California Red Kidney Beans vs Canned Ginger Root, Pickled, With Artificial Sweetener:
Raw California Red Kidney Beans have 26.5 times more Vitamin B1, 14.6 times more Vitamin B2, 93.6 times more Vitamin B3, 5.3 times more Vitamin B5, 10.7 times more Vitamin B6, 394 times more Vitamin B9 and more Vitamin C than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Raw California Red Kidney Beans as well as Canned Ginger Root, Pickled, With Artificial Sweetener have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for California Red Kidney Beans vs Canned Ginger Root, Pickled, With Artificial Sweetener:
Raw California Red Kidney Beans have 2.6 times more Calcium, 61.1 times more Copper, 33.4 times more Iron, 40 times more Magnesium, 2.1 times more Manganese, 202.5 times more Phosphorus, 41.4 times more Potassium, 8 times more Selenium and 63.8 times more Zinc than Canned Ginger Root, Pickled, With Artificial Sweetener.
While Canned Ginger Root, Pickled, With Artificial Sweetener contains 82.4 times more Sodium and 7.9 times more Water than Raw California Red Kidney Beans.
Comparison of macro-nutrients per 7 ounces:
Raw California Red Kidney Beans have 16.5 times more Energy, 16.8 times more Omega 3, 12.4 times more Carbohydrate, 9.6 times more Fiber and 73.8 times more Protein than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Raw California Red Kidney Beans as well as Canned Ginger Root, Pickled, With Artificial Sweetener have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.