Lets compare vitamin content per 100 grams of Boiled Kidney Beans vs Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D:
Boiled All Types Kidney Beans have 3.5 times more Vitamin B3, 2.7 times more Vitamin B5, 2.4 times more Vitamin B6, 6.6 times more Vitamin B9 and more Vitamin C than Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D.
While Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D contain more Vitamin A, 3.6 times more Vitamin B2, more Vitamin B12, more Vitamin D and 5.2 times more Vitamin E than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D have similar amounts of Vitamin B1 per 100 g.
Comparing minerals per 100 grams for Boiled Kidney Beans vs Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D:
Boiled All Types Kidney Beans have 2.6 times more Copper, 4.8 times more Iron, 2.6 times more Magnesium, 2.1 times more Manganese, 4.3 times more Phosphorus, 3.4 times more Potassium and 3.2 times more Zinc than Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D.
While Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D contain 3.5 times more Calcium, 1.8 times more Selenium, 37 times more Sodium and 1.4 times more Water than Boiled All Types Kidney Beans.
Comparison of macro-nutrients per 100 grams:
Boiled All Types Kidney Beans have 3.8 times more Energy, 13.1 times more Carbohydrate, 12.8 times more Fiber and 3 times more Protein than Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D.
While Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D contain 3.2 times more Fat than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.