Lets compare vitamin content per 7 ounces of Pear nectar, canned, without added ascorbic acid vs Boiled California Red Kidney Beans:
Boiled California Red Kidney Beans contain 64.5 times more Vitamin B1, 4.8 times more Vitamin B2, 4.2 times more Vitamin B3, 10 times more Vitamin B5, 7.4 times more Vitamin B6 and 74 times more Vitamin B9 than Pear nectar, canned, without added ascorbic acid.
Both Pear nectar, canned, without added ascorbic acid and Boiled California Red Kidney Beans have similar amounts of Vitamin C per 7 oz.
Both Pear nectar, canned, without added ascorbic acid 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 Pear nectar, canned, without added ascorbic acid vs Boiled California Red Kidney Beans:
Pear nectar, canned, without added ascorbic acid has 1.3 times more Water than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 13.2 times more Calcium, 4.3 times more Copper, 11.5 times more Iron, 16 times more Magnesium, 10.6 times more Manganese, 45.7 times more Phosphorus, 32.2 times more Potassium, more Selenium and 12.3 times more Zinc than Pear nectar, canned, without added ascorbic acid.
Comparison of macro-nutrients per 7 ounces:
Boiled California Red Kidney Beans contain 2.1 times more Energy, more Omega 3, 1.4 times more Carbohydrate, 15.5 times more Fiber and 83 times more Protein than Pear nectar, canned, without added ascorbic acid.
Both Pear nectar, canned, without added ascorbic acid as well as Boiled California Red Kidney Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.