Nutrient Comparison: Boiled California Red Kidney Beans VS Tamari per 100 g
Compare the macro and micronutrient content in 100 g of Boiled California Red Kidney Beans versus 100 g of Tamari 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 Tamari:
- 100 grams of Boiled California Red Kidney Beans have 2.2 times more Vitamin B1 and 4.1 times more Vitamin B9 than Tamari.
- While 100 g of Soy sauce made from soy (tamari) contain 2.5 times more Vitamin B2, 7.3 times more Vitamin B3, 1.7 times more Vitamin B5 and 1.9 times more Vitamin B6 than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans as well as Soy sauce made from soy (tamari) 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 Tamari:
- 100 grams of Boiled California Red Kidney Beans have 3.3 times more Calcium, 2.1 times more Copper, 1.3 times more Iron, 2 times more Potassium, 1.5 times more Selenium and 2 times more Zinc than Tamari.
- While 100 g of Soy sauce made from soy (tamari) contain 1.6 times more Manganese and 1396.5 times more Sodium than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Tamari contain similar levels of Magnesium and Phosphorus per 100 grams.
- 100 grams of Tamari lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Boiled California Red Kidney Beans have 2.1 times more Energy, 6.4 times more Omega 3, 4 times more Carbohydrate and 11.6 times more Fiber than Tamari.
- Both Boiled California Red Kidney Beans and Tamari offer comparable quantities of Protein per 100 grams.
- 100 grams of Tamari provide inadequate amounts of Omega 3
- Both Boiled California Red Kidney Beans as well as Soy sauce made from soy (tamari) provide inadequate amounts of Omega 6 in 100 grams.