Lets compare vitamin content per 100 grams of Leavening agents, baking powder, low-sodium 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, low-sodium.
Both Leavening agents, baking powder, low-sodium 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, low-sodium vs Boiled California Red Kidney Beans:
Leavening agents, baking powder, low-sodium have 65.6 times more Calcium, 2.7 times more Iron, 1.3 times more Manganese, 50.1 times more Phosphorus, 24.1 times more Potassium and 22.5 times more Sodium than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 15.2 times more Copper, 1.7 times more Magnesium, 6 times more Selenium and 10.8 times more Water than Leavening agents, baking powder, low-sodium.
Both Leavening agents, baking powder, low-sodium and Boiled California Red Kidney Beans have similar amounts of Zinc per 100 g.
Comparison of macro-nutrients per 100 grams:
Leavening agents, baking powder, low-sodium have 2.1 times more Carbohydrate than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 1.3 times more Energy, 4.2 times more Fiber and 91.3 times more Protein than Leavening agents, baking powder, low-sodium.
Both Leavening agents, baking powder, low-sodium and Boiled California Red Kidney Beans have similar amounts of Omega 3 per 100 g.
Both Leavening agents, baking powder, low-sodium as well as Boiled California Red Kidney Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.