Lets compare vitamin content per 100 grams of Frostings, coconut-nut, ready-to-eat vs Boiled California Red Kidney Beans:
Boiled California Red Kidney Beans contain 3.7 times more Vitamin B1, 3.3 times more Vitamin B2, 2.5 times more Vitamin B3, 1.4 times more Vitamin B5, 2.2 times more Vitamin B6, 37 times more Vitamin B9 and 6 times more Vitamin C than Frostings, coconut-nut, ready-to-eat.
Both Frostings, coconut-nut, ready-to-eat as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Frostings, coconut-nut, ready-to-eat vs Boiled California Red Kidney Beans:
Frostings, coconut-nut, ready-to-eat have 2.1 times more Manganese, 2.1 times more Selenium and 40 times more Sodium than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 5.1 times more Calcium, 2.3 times more Copper, 5.5 times more Iron, 2.5 times more Magnesium, 2.2 times more Phosphorus, 2.3 times more Potassium, 2.1 times more Zinc and 3.2 times more Water than Frostings, coconut-nut, ready-to-eat.
Comparison of macro-nutrients per 100 grams:
Frostings, coconut-nut, ready-to-eat have 3.5 times more Energy, 266.7 times more Fat, 616.5 times more Saturated Fat, 4.2 times more Omega 3, 153.8 times more Omega 6 and 2.4 times more Carbohydrate than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 3.7 times more Fiber and 6.1 times more Protein than Frostings, coconut-nut, ready-to-eat.
Both Frostings, coconut-nut, ready-to-eat as well as Boiled California Red Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.