Lets compare vitamin content per 100 grams of Boiled Kidney Beans vs Low Salt Tomato and Vegetable Juice:
Boiled All Types Kidney Beans have 4 times more Vitamin B1, 1.9 times more Vitamin B2, 6.2 times more Vitamin B9 and 1.6 times more Vitamin K than Tomato and Vegetable Juice Low Sodium.
While Tomato and Vegetable Juice Low Sodium contains more Vitamin A, 1.3 times more Vitamin B3, 23.1 times more Vitamin C and 10.7 times more Vitamin E than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Tomato and Vegetable Juice Low Sodium have similar amounts of Vitamin B6 per 100 g.
Both Boiled All Types Kidney Beans as well as Tomato and Vegetable Juice Low Sodium have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Kidney Beans vs Low Salt Tomato and Vegetable Juice:
Boiled All Types Kidney Beans have 3.2 times more Calcium, 5.3 times more Iron, 3.8 times more Magnesium, 8.1 times more Phosphorus, 2.1 times more Potassium, 2.2 times more Selenium and 5 times more Zinc than Tomato and Vegetable Juice Low Sodium.
While Tomato and Vegetable Juice Low Sodium contains 58 times more Sodium and 1.4 times more Water than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Tomato and Vegetable Juice Low Sodium have similar amounts of Copper per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled All Types Kidney Beans have 5.8 times more Energy, 170 times more Omega 3, 5 times more Carbohydrate, 8 times more Fiber and 14.5 times more Protein than Tomato and Vegetable Juice Low Sodium.
While Tomato and Vegetable Juice Low Sodium contains 10.3 times more Sugars than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Tomato and Vegetable Juice Low Sodium have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.