Nutrient Comparison: Boiled Cranberry Beans VS Roasted Cashews per 100 g
Compare the macro and micronutrient content in 100 g of Boiled Cranberry Beans versus 100 g of Roasted Cashews to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Boiled Cranberry Beans vs Roasted Cashews:
- 100 grams of Boiled Cranberry Beans have 3 times more Vitamin B9 than Roasted Cashews.
- While 100 g of Dry Roasted Cashew Nuts contain 2.9 times more Vitamin B2, 2.7 times more Vitamin B3, 5.1 times more Vitamin B5 and 3.2 times more Vitamin B6 than Boiled Cranberry Beans.
- Both Boiled Cranberry Beans and Roasted Cashews provide similar amounts of Vitamin B1 per 100 grams.
- Both Boiled Cranberry Beans as well as Dry Roasted Cashew Nuts have insufficient amounts of Vitamin B12, Vitamin C and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Boiled Cranberry Beans vs Roasted Cashews:
- 100 g of Dry Roasted Cashew Nuts contain 9.6 times more Copper, 2.9 times more Iron, 5.2 times more Magnesium, 2.2 times more Manganese, 3.6 times more Phosphorus, 1.5 times more Potassium, 9 times more Selenium and 4.9 times more Zinc than Boiled Cranberry Beans.
- Both Boiled Cranberry Beans and Roasted Cashews contain similar levels of Calcium per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Boiled Cranberry Beans have 2.9 times more Fiber than Roasted Cashews.
- While 100 g of Dry Roasted Cashew Nuts contain 4.2 times more Energy, 100.8 times more Fat, 76.9 times more Saturated Fat, 1.8 times more Omega 3, 70.9 times more Omega 6, 1.3 times more Carbohydrate and 1.6 times more Protein than Boiled Cranberry Beans.
- 100 grams of Boiled Cranberry Beans provide inadequate amounts of Omega 6