Nutrient Comparison: Oil-roasted Spanish Peanuts VS Boiled Red Kidney Beans per 7 oz
Compare the macro and micronutrient content in 7 oz of Oil-roasted Spanish Peanuts versus 7 oz of Boiled Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 7 ounces of Oil-roasted Spanish Peanuts vs Boiled Red Kidney Beans:
- 7 ounces of Oil-roasted Spanish Peanuts have 2 times more Vitamin B1, 1.5 times more Vitamin B2, 25.8 times more Vitamin B3, 6.3 times more Vitamin B5 and 2.1 times more Vitamin B6 than Boiled Red Kidney Beans.
- Both Oil-roasted Spanish Peanuts and Boiled Red Kidney Beans provide similar amounts of Vitamin B9 per seven ounces.
- Both Oil-roasted Spanish Peanuts as well as Boiled Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in seven ounces.
Comparing minerals per 7 ounces for Oil-roasted Spanish Peanuts vs Boiled Red Kidney Beans:
- 7 ounces of Oil-roasted Spanish Peanuts have 3.6 times more Calcium, 2.7 times more Copper, 3.7 times more Magnesium, 4.9 times more Manganese, 2.7 times more Phosphorus, 1.9 times more Potassium, 6.3 times more Selenium and 1.9 times more Zinc than Boiled Red Kidney Beans.
- While 7 oz of Boiled Red Kidney Beans contain 1.3 times more Iron than Oil-roasted Spanish Peanuts.
Comparison of macro-nutrients per 7 ounces:
- 7 ounces of Oil-roasted Spanish Peanuts have 4.6 times more Energy, 98.1 times more Fat, 104.9 times more Saturated Fat, 158.8 times more Omega 6, 1.2 times more Fiber and 3.2 times more Protein than Boiled Red Kidney Beans.
- While 7 oz of Boiled Red Kidney Beans contain 16.8 times more Omega 3 and 1.3 times more Carbohydrate than Oil-roasted Spanish Peanuts.
- 7 ounces of Oil-roasted Spanish Peanuts provide inadequate amounts of Omega 3
- 7 ounces of Boiled Red Kidney Beans provide inadequate amounts of Omega 6