Nutrient Comparison: Boiled California Red Kidney Beans VS Cooking Wine per 100 g
Compare the macro and micronutrient content in 100 g of Boiled California Red Kidney Beans versus 100 g of Cooking Wine to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Boiled California Red Kidney Beans vs Cooking Wine:
- 100 grams of Boiled California Red Kidney Beans have more Vitamin B1, 6.2 times more Vitamin B2, 5.4 times more Vitamin B3, 5.2 times more Vitamin B6 and 74 times more Vitamin B9 than Cooking Wine.
- 100 grams of Cooking Wine have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6 and Vitamin B9
- Both Boiled California Red Kidney Beans as well as Cooking Wine have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Boiled California Red Kidney Beans vs Cooking Wine:
- 100 grams of Boiled California Red Kidney Beans have 7.3 times more Calcium, 26.3 times more Copper, 7.5 times more Iron, 4.8 times more Magnesium, 9.1 times more Phosphorus, 4.8 times more Potassium, 6 times more Selenium and 10.8 times more Zinc than Cooking Wine.
- While 100 g of Cooking Wine contain 156.5 times more Sodium and 1.3 times more Water than Boiled California Red Kidney Beans.
- 100 grams of Cooking Wine lack sufficient amounts of Calcium, Copper, Selenium and Zinc
Comparison of macro-nutrients per 100 grams:
- 100 grams of Boiled California Red Kidney Beans have 2.5 times more Energy, more Omega 3, 3.6 times more Carbohydrate, more Fiber and 18.3 times more Protein than Cooking Wine.
- 100 grams of Cooking Wine provide inadequate amounts of Energy, Omega 3, Fiber and Protein
- Both Boiled California Red Kidney Beans as well as Cooking Wine provide inadequate amounts of Omega 6 in 100 grams.