Nutrient Comparison: Boiled California Red Kidney Beans VS Dried Tarragon per 100 g
Compare the macro and micronutrient content in 100 g of Boiled California Red Kidney Beans versus 100 g of Dried Tarragon 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 Dried Tarragon:
- 100 g of Dried Tarragon Spices contain more Vitamin A, 1.9 times more Vitamin B1, 21.6 times more Vitamin B2, 16.6 times more Vitamin B3, 23.2 times more Vitamin B6, 3.7 times more Vitamin B9 and 41.7 times more Vitamin C than Boiled California Red Kidney Beans.
- 100 grams of Boiled California Red Kidney Beans have insufficient amounts of Vitamin A and Vitamin C
- Both Boiled California Red Kidney Beans as well as Dried Tarragon Spices have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Boiled California Red Kidney Beans vs Dried Tarragon:
- 100 g of Dried Tarragon Spices contain 17.3 times more Calcium, 2.3 times more Copper, 10.8 times more Iron, 7.2 times more Magnesium, 25.1 times more Manganese, 2.3 times more Phosphorus, 7.2 times more Potassium, 3.7 times more Selenium, 15.5 times more Sodium and 4.5 times more Zinc than Boiled California Red Kidney Beans.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Boiled California Red Kidney Beans have 1.3 times more Fiber than Dried Tarragon.
- While 100 g of Dried Tarragon Spices contain 2.4 times more Energy, 80.4 times more Fat, 134.4 times more Saturated Fat, 92.3 times more Omega 3, 37.1 times more Omega 6, 2.2 times more Carbohydrate and 2.5 times more Protein than Boiled California Red Kidney Beans.
- 100 grams of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6