Lets compare vitamin content per 7 ounces of Roasted Cashews vs Boiled California Red Kidney Beans:
Dry Roasted Cashew Nuts have 1.6 times more Vitamin B1, 3.2 times more Vitamin B2, 2.6 times more Vitamin B3, 5.6 times more Vitamin B5 and 2.5 times more Vitamin B6 than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain more Vitamin C than Dry Roasted Cashew Nuts.
Both Dry Roasted Cashew Nuts and Boiled California Red Kidney Beans have similar amounts of Vitamin B9 per 7 oz.
Both Dry Roasted Cashew Nuts as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Roasted Cashews vs Boiled California Red Kidney Beans:
Dry Roasted Cashew Nuts have 7.7 times more Copper, 2 times more Iron, 5.4 times more Magnesium, 2.6 times more Manganese, 3.6 times more Phosphorus, 1.3 times more Potassium, 9.8 times more Selenium, 4 times more Sodium and 6.5 times more Zinc than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 1.5 times more Calcium and 39.4 times more Water than Dry Roasted Cashew Nuts.
Comparison of macro-nutrients per 7 ounces:
Dry Roasted Cashew Nuts have 4.6 times more Energy, 515 times more Fat, 654.1 times more Saturated Fat, 5 times more Omega 3, 383 times more Omega 6, 1.5 times more Carbohydrate and 1.7 times more Protein than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 3.1 times more Fiber than Dry Roasted Cashew Nuts.
Both Dry Roasted Cashew Nuts as well as Boiled California Red Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.