Lets compare vitamin content per 100 grams of Leavening agents, baking powder, double-acting, sodium aluminum sulfate vs Boiled California Red Kidney Beans:
Boiled California Red Kidney Beans contain more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Leavening agents, baking powder, double-acting, sodium aluminum sulfate.
Both Leavening agents, baking powder, double-acting, sodium aluminum sulfate 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 Leavening agents, baking powder, double-acting, sodium aluminum sulfate vs Boiled California Red Kidney Beans:
Leavening agents, baking powder, double-acting, sodium aluminum sulfate have 89 times more Calcium, 3.7 times more Iron, 16 times more Phosphorus and 2650 times more Sodium than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 28.9 times more Copper, 1.8 times more Magnesium, 28.9 times more Manganese, 21 times more Potassium, 6 times more Selenium, 86 times more Zinc and 13.4 times more Water than Leavening agents, baking powder, double-acting, sodium aluminum sulfate.
Comparison of macro-nutrients per 100 grams:
Leavening agents, baking powder, double-acting, sodium aluminum sulfate have 1.2 times more Carbohydrate than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 2.3 times more Energy, more Omega 3, 46.5 times more Fiber and more Protein than Leavening agents, baking powder, double-acting, sodium aluminum sulfate.
Both Leavening agents, baking powder, double-acting, sodium aluminum sulfate as well as Boiled California Red Kidney Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.