Lets compare vitamin content per 7 ounces of Tofu, extra firm, prepared with nigari vs Boiled California Red Kidney Beans:
Tofu, extra firm, prepared with nigari has 3.9 times more Vitamin B5 than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 2.7 times more Vitamin B1, 1.3 times more Vitamin B2, 2.2 times more Vitamin B3, 1.3 times more Vitamin B6, 8.2 times more Vitamin B9 and more Vitamin C than Tofu, extra firm, prepared with nigari.
Both Tofu, extra firm, prepared with nigari 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 Tofu, extra firm, prepared with nigari vs Boiled California Red Kidney Beans:
Tofu, extra firm, prepared with nigari has 4.3 times more Calcium, 2.1 times more Manganese, 10.8 times more Selenium, 1.2 times more Zinc and 1.2 times more Water than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 1.4 times more Copper, 1.5 times more Iron, 1.4 times more Magnesium and 3.2 times more Potassium than Tofu, extra firm, prepared with nigari.
Both Tofu, extra firm, prepared with nigari and Boiled California Red Kidney Beans have similar amounts of Phosphorus per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Tofu, extra firm, prepared with nigari has 58.4 times more Fat, 65.6 times more Saturated Fat, 8.2 times more Omega 3 and 119.3 times more Omega 6 than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 1.5 times more Energy, 19 times more Carbohydrate and 9.3 times more Fiber than Tofu, extra firm, prepared with nigari.
Both Tofu, extra firm, prepared with nigari and Boiled California Red Kidney Beans have similar amounts of Protein per 7 oz.
Both Tofu, extra firm, prepared with nigari as well as Boiled California Red Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.