Nutrient Comparison: Dry Mix Bread Stuffing VS Boiled California Red Kidney Beans per 100 g
Compare the macro and micronutrient content in 100 g of Dry Mix Bread Stuffing versus 100 g of Boiled California Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Dry Mix Bread Stuffing vs Boiled California Red Kidney Beans:
- 100 grams of Dry Mix Bread Stuffing have 4.6 times more Vitamin B1, 6.5 times more Vitamin B2, 10.7 times more Vitamin B3, 1.8 times more Vitamin B5, 1.5 times more Vitamin B6 and 2.3 times more Vitamin B9 than Boiled California Red Kidney Beans.
- Both Dry Mix Bread Stuffing as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Dry Mix Bread Stuffing vs Boiled California Red Kidney Beans:
- 100 grams of Dry Mix Bread Stuffing have 1.5 times more Calcium, 1.3 times more Iron, 1.9 times more Manganese, 40 times more Selenium and 351.3 times more Sodium than Boiled California Red Kidney Beans.
- While 100 g of Boiled California Red Kidney Beans contain 1.7 times more Potassium than Dry Mix Bread Stuffing.
- Both Dry Mix Bread Stuffing and Boiled California Red Kidney Beans contain similar levels of Copper, Magnesium, Phosphorus and Zinc per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Dry Mix Bread Stuffing have 3.1 times more Energy, 37.8 times more Fat, 60.4 times more Saturated Fat, 33.8 times more Omega 6, 3.4 times more Carbohydrate and 1.2 times more Protein than Boiled California Red Kidney Beans.
- While 100 g of Boiled California Red Kidney Beans contain 2.9 times more Fiber than Dry Mix Bread Stuffing.
- 100 grams of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6