Lets compare vitamin content per 100 grams of Shelf Stable Unsweetened Almond Milk vs Boiled California Red Kidney Beans:
Shelf Stable Unsweetened Almond Milk has more Vitamin D than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain more Vitamin B1, 6.2 times more Vitamin B2, 7.7 times more Vitamin B3, 21.9 times more Vitamin B5, more Vitamin B6, 74 times more Vitamin B9 and more Vitamin C than Shelf Stable Unsweetened Almond Milk.
Both Shelf Stable Unsweetened Almond Milk as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin A and Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Shelf Stable Unsweetened Almond Milk vs Boiled California Red Kidney Beans:
Shelf Stable Unsweetened Almond Milk has 2.8 times more Calcium, 18 times more Sodium and 1.4 times more Water than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 14.5 times more Copper, 10.6 times more Iron, 8 times more Magnesium, 8 times more Manganese, 15.2 times more Phosphorus, 6.3 times more Potassium, 12 times more Selenium and 14.3 times more Zinc than Shelf Stable Unsweetened Almond Milk.
Comparison of macro-nutrients per 100 grams:
Shelf Stable Unsweetened Almond Milk has 12.6 times more Omega 6 than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 8.3 times more Energy, more Omega 3, 17.1 times more Carbohydrate, 46.5 times more Fiber and 22.8 times more Protein than Shelf Stable Unsweetened Almond Milk.
Both Shelf Stable Unsweetened Almond Milk as well as Boiled California Red Kidney Beans have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 100 g.