Nutrient Comparison: Yuba, Dry tofu skin VS Boiled California Red Kidney Beans per 100 g
Compare the macro and micronutrient content in 100 g of Yuba, Dry tofu skin 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 Yuba, Dry tofu skin vs Boiled California Red Kidney Beans:
- 100 grams of Yuba, Dry tofu skin have 2.7 times more Vitamin B1, 1.9 times more Vitamin B2, 2.6 times more Vitamin B3, 2.5 times more Vitamin B5 and 3.1 times more Vitamin B6 than Boiled California Red Kidney Beans.
- While 100 g of Boiled California Red Kidney Beans contain 1.9 times more Vitamin B9 than Dry soy beancurd sheets.
- Both Dry soy beancurd sheets 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 Yuba, Dry tofu skin vs Boiled California Red Kidney Beans:
- 100 grams of Yuba, Dry tofu skin have 3.2 times more Calcium, 11.3 times more Copper, 2.8 times more Iron, 4.6 times more Magnesium, 4.4 times more Phosphorus, 2 times more Potassium, 5.8 times more Selenium and 5.7 times more Zinc than Boiled California Red Kidney Beans.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Yuba, Dry tofu skin have 4.3 times more Energy, 356.7 times more Fat, 355.7 times more Saturated Fat, 40.6 times more Omega 3, 590 times more Omega 6 and 5.5 times more Protein than Boiled California Red Kidney Beans.
- While 100 g of Boiled California Red Kidney Beans contain 3.1 times more Carbohydrate and 3.1 times more Fiber than Dry soy beancurd sheets.
- 100 grams of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6