Lets compare vitamin content per 100 grams of California Red Kidney Beans vs Cooked Taro with Salt:
Raw California Red Kidney Beans have 4.9 times more Vitamin B1, 7.8 times more Vitamin B2, 4 times more Vitamin B3, 2.3 times more Vitamin B5 and 20.7 times more Vitamin B9 than Cooked Taro with Salt.
Both Raw California Red Kidney Beans and Cooked Taro with Salt have similar amounts of Vitamin B6 and Vitamin C per 100 g.
Both Raw 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 California Red Kidney Beans vs Cooked Taro with Salt:
Raw California Red Kidney Beans have 10.8 times more Calcium, 5.5 times more Copper, 13 times more Iron, 5.3 times more Magnesium, 2.2 times more Manganese, 5.3 times more Phosphorus, 3.1 times more Potassium, 3.6 times more Selenium and 9.4 times more Zinc than Cooked Taro with Salt.
While Cooked Taro with Salt contains 22.8 times more Sodium and 5.4 times more Water than Raw California Red Kidney Beans.
Comparison of macro-nutrients per 100 grams:
Raw California Red Kidney Beans have 2.3 times more Energy, 6 times more Omega 3, 1.7 times more Carbohydrate, 4.9 times more Fiber and 46.9 times more Protein than Cooked Taro with Salt.
Both Raw 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.