Lets compare vitamin content per 100 grams of Boiled California Red Kidney Beans vs Cooked Taro with Salt:
Boiled California Red Kidney Beans have 1.2 times more Vitamin B1, 2.2 times more Vitamin B2 and 3.9 times more Vitamin B9 than Cooked Taro with Salt.
While Cooked Taro with Salt contains 1.5 times more Vitamin B5, 3.2 times more Vitamin B6 and 4.2 times more Vitamin C than Boiled California Red Kidney Beans.
Both Boiled California Red Kidney Beans and Cooked Taro with Salt have similar amounts of Vitamin B3 per 100 g.
Both Boiled California Red Kidney Beans as well as Cooked Taro with Salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled California Red Kidney Beans vs Cooked Taro with Salt:
Boiled California Red Kidney Beans have 3.7 times more Calcium, 1.4 times more Copper, 4.1 times more Iron, 1.6 times more Magnesium, 1.8 times more Phosphorus, 1.3 times more Selenium and 3.2 times more Zinc than Cooked Taro with Salt.
While Cooked Taro with Salt contains 1.4 times more Manganese and 62.8 times more Sodium than Boiled California Red Kidney Beans.
Both Boiled California Red Kidney Beans and Cooked Taro with Salt have similar amounts of Potassium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled California Red Kidney Beans have 2.3 times more Omega 3, 1.8 times more Fiber and 17.6 times more Protein than Cooked Taro with Salt.
While Cooked Taro with Salt contains 1.5 times more Carbohydrate than Boiled California Red Kidney Beans.
Both Boiled California Red Kidney Beans and Cooked Taro with Salt have similar amounts of Energy per 100 g.
Both Boiled California Red Kidney Beans as well as Cooked Taro with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.