Lets compare vitamin content per 100 grams of Leavening agents, baking powder, low-sodium vs Boiled Kidney Beans:
Boiled All Types Kidney Beans contain more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C and more Vitamin K than Leavening agents, baking powder, low-sodium.
Both Leavening agents, baking powder, low-sodium as well as Boiled All Types Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Leavening agents, baking powder, low-sodium vs Boiled Kidney Beans:
Leavening agents, baking powder, low-sodium have 123.8 times more Calcium, 3.7 times more Iron, 49.8 times more Phosphorus, 24.9 times more Potassium and 90 times more Sodium than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 11.4 times more Copper, 1.4 times more Magnesium, 5.5 times more Selenium, 1.4 times more Zinc and 10.8 times more Water than Leavening agents, baking powder, low-sodium.
Both Leavening agents, baking powder, low-sodium and Boiled All Types Kidney Beans have similar amounts of Manganese per 100 g.
Comparison of macro-nutrients per 100 grams:
Leavening agents, baking powder, low-sodium have 2.1 times more Carbohydrate than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 1.3 times more Energy, 5.9 times more Omega 3, 2.9 times more Fiber and 86.7 times more Protein than Leavening agents, baking powder, low-sodium.
Both Leavening agents, baking powder, low-sodium as well as Boiled All Types Kidney Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.