Nutrient Comparison: Boiled California Red Kidney Beans VS Soymilk, original and vanilla, with added calcium, vitamins A and D per 100 g
Compare the macro and micronutrient content in 100 g of Boiled California Red Kidney Beans versus 100 g of Soymilk, original and vanilla, with added calcium, vitamins A and D 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 Soymilk, original and vanilla, with added calcium, vitamins A and D:
- 100 grams of Boiled California Red Kidney Beans have 4.4 times more Vitamin B1, 1.3 times more Vitamin B3, 2.1 times more Vitamin B5, 3.4 times more Vitamin B6 and 8.2 times more Vitamin B9 than Soymilk, original and vanilla, with added calcium, vitamins A and D.
- While 100 g of Soymilk, original and vanilla, with added calcium, vitamins A and D contain more Vitamin A, 3 times more Vitamin B2, more Vitamin B12 and more Vitamin D than Boiled California Red Kidney Beans.
- 100 grams of Boiled California Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D
- Both Boiled California Red Kidney Beans as well as Soymilk, original and vanilla, with added calcium, vitamins A and D have insufficient amounts of Vitamin C in 100 grams.
Comparing minerals per 100 grams for Boiled California Red Kidney Beans vs Soymilk, original and vanilla, with added calcium, vitamins A and D:
- 100 grams of Boiled California Red Kidney Beans have 1.8 times more Copper, 7.1 times more Iron, 3.2 times more Magnesium, 5.1 times more Manganese, 3.2 times more Phosphorus, 3.4 times more Potassium and 3.3 times more Zinc than Soymilk, original and vanilla, with added calcium, vitamins A and D.
- While 100 g of Soymilk, original and vanilla, with added calcium, vitamins A and D contain 1.9 times more Calcium, 1.9 times more Selenium, 11.8 times more Sodium and 1.4 times more Water than Boiled California Red Kidney Beans.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Boiled California Red Kidney Beans have 2.9 times more Energy, 4.6 times more Carbohydrate, 46.5 times more Fiber and 3.5 times more Protein than Soymilk, original and vanilla, with added calcium, vitamins A and D.
- While 100 g of Soymilk, original and vanilla, with added calcium, vitamins A and D contain 2.3 times more Omega 3 and 29.2 times more Omega 6 than Boiled California Red Kidney Beans.
- 100 grams of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6
- 100 grams of Soymilk, original and vanilla, with added calcium, vitamins A and D provide inadequate amounts of Energy and Fiber