Nutrient Comparison: Boiled California Red Kidney Beans VS Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) per 100 g
Compare the macro and micronutrient content in 100 g of Boiled California Red Kidney Beans versus 100 g of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) 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 Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari):
- 100 grams of Boiled California Red Kidney Beans have 2.2 times more Vitamin B1, 5.3 times more Vitamin B3, 2 times more Vitamin B5, 1.5 times more Vitamin B6 and 3.9 times more Vitamin B9 than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- Both Boiled California Red Kidney Beans and Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) provide similar amounts of Vitamin B2 per 100 grams.
- 100 grams of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) have insufficient amounts of Vitamin B3
- Both Boiled California Red Kidney Beans as well as Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) 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 Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari):
- 100 grams of Boiled California Red Kidney Beans have 1.4 times more Copper, 1.9 times more Iron, 1.3 times more Magnesium and 2.8 times more Potassium than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- While 100 g of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) contain 3 times more Calcium, 2 times more Manganese and 8.3 times more Selenium than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) contain similar levels of Phosphorus and Zinc per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Boiled California Red Kidney Beans have 1.6 times more Energy, 7.9 times more Carbohydrate and 10.3 times more Fiber than Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari).
- While 100 g of Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) contain 46.3 times more Fat, 56.6 times more Saturated Fat, 5.2 times more Omega 3 and 73.5 times more Omega 6 than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) offer comparable quantities of Protein per 100 grams.
- 100 grams of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6