Lets compare vitamin content per 100 grams of Boiled Kidney Beans vs Pickled Cabbage, Japanese Style:
Boiled All Types Kidney Beans have more Vitamin B1, 1.5 times more Vitamin B2, 3.2 times more Vitamin B3, 3.1 times more Vitamin B9 and 1.7 times more Vitamin C than Pickled Fresh Japanese Style Cabbage.
While Pickled Fresh Japanese Style Cabbage contains more Vitamin A and 15 times more Vitamin K than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Pickled Fresh Japanese Style Cabbage have similar amounts of Vitamin B5 and Vitamin B6 per 100 g.
Both Boiled All Types Kidney Beans as well as Pickled Fresh Japanese Style Cabbage have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Boiled Kidney Beans vs Pickled Cabbage, Japanese Style:
Boiled All Types Kidney Beans have 8.6 times more Copper, 4.5 times more Iron, 3.5 times more Magnesium, 1.8 times more Manganese, 3.2 times more Phosphorus and 5 times more Zinc than Pickled Fresh Japanese Style Cabbage.
While Pickled Fresh Japanese Style Cabbage contains 1.4 times more Calcium, 2.1 times more Potassium, 277 times more Sodium and 1.4 times more Water than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Pickled Fresh Japanese Style Cabbage have similar amounts of Selenium per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled All Types Kidney Beans have 4.2 times more Energy, 6.8 times more Omega 3, 4 times more Carbohydrate, 2.1 times more Fiber and 5.4 times more Protein than Pickled Fresh Japanese Style Cabbage.
While Pickled Fresh Japanese Style Cabbage contains 4.1 times more Sugars than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Pickled Fresh Japanese Style Cabbage have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.