Nutrient Comparison: Boiled California Red Kidney Beans VS Tahini per 100 g
Compare the macro and micronutrient content in 100 g of Boiled California Red Kidney Beans versus 100 g of Tahini 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 Tahini:
- 100 g of Sesame Butter from Roasted Kernels contain 9.5 times more Vitamin B1, 7.6 times more Vitamin B2, 10.1 times more Vitamin B3, 3.2 times more Vitamin B5, 1.4 times more Vitamin B6 and 1.3 times more Vitamin B9 than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans as well as Sesame Butter from Roasted Kernels 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 Tahini:
- 100 g of Sesame Butter from Roasted Kernels contain 6.5 times more Calcium, 5.6 times more Copper, 3 times more Iron, 2 times more Magnesium, 4.6 times more Manganese, 5.3 times more Phosphorus, 28.7 times more Selenium, 28.8 times more Sodium and 5.4 times more Zinc than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Tahini contain similar levels of Potassium per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 g of Sesame Butter from Roasted Kernels contain 4.8 times more Energy, 597.3 times more Fat, 537.8 times more Saturated Fat, 12.7 times more Omega 3, 1156.7 times more Omega 6 and 1.9 times more Protein than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Tahini offer comparable quantities of Carbohydrate and Fiber per 100 grams.
- 100 grams of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6