Nutrient Comparison: Boiled California Red Kidney Beans VS Tapioca Pearls per 100 g
Compare the macro and micronutrient content in 100 g of Boiled California Red Kidney Beans versus 100 g of Tapioca Pearls 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 Tapioca Pearls:
- 100 grams of Boiled California Red Kidney Beans have 32.3 times more Vitamin B1, more Vitamin B2, more Vitamin B3, 1.6 times more Vitamin B5, 13 times more Vitamin B6 and 18.5 times more Vitamin B9 than Tapioca Pearls.
- 100 grams of Tapioca Pearls have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6 and Vitamin B9
- Both Boiled California Red Kidney Beans as well as Dry Tapioca Pearls 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 Tapioca Pearls:
- 100 grams of Boiled California Red Kidney Beans have 3.3 times more Calcium, 14.5 times more Copper, 1.9 times more Iron, 48 times more Magnesium, 2.9 times more Manganese, 19.6 times more Phosphorus, 38.1 times more Potassium, 1.5 times more Selenium and 7.2 times more Zinc than Tapioca Pearls.
- 100 grams of Tapioca Pearls lack sufficient amounts of Magnesium, Phosphorus, Potassium, Selenium and Zinc
Comparison of macro-nutrients per 100 grams:
- 100 grams of Boiled California Red Kidney Beans have 32 times more Omega 3, 10.3 times more Fiber and 48.1 times more Protein than Tapioca Pearls.
- While 100 g of Dry Tapioca Pearls contain 2.9 times more Energy and 4 times more Carbohydrate than Boiled California Red Kidney Beans.
- 100 grams of Tapioca Pearls provide inadequate amounts of Omega 3 and Protein
- Both Boiled California Red Kidney Beans as well as Dry Tapioca Pearls provide inadequate amounts of Omega 6 in 100 grams.