Lets compare vitamin content per 100 grams of Boiled Kidney Beans vs Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying:
Boiled All Types Kidney Beans have more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying.
While Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying contain 570 times more Vitamin E and 14.5 times more Vitamin K than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying have insufficient amounts of Vitamin A and Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Boiled Kidney Beans vs Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying:
Boiled All Types Kidney Beans have more Calcium, more Copper, more Iron, more Magnesium, more Manganese, more Phosphorus, more Potassium, more Selenium, more Zinc and more Water than Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying.
Comparison of macro-nutrients per 100 grams:
Boiled All Types Kidney Beans have more Carbohydrate, more Fiber and more Protein than Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying.
While Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying contain 7 times more Energy, 200 times more Fat, 104.3 times more Saturated Fat, 37.6 times more Omega 3 and 165.9 times more Omega 6 than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.