Lets compare vitamin content per 100 grams of Leavening agents, cream of tartar 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, cream of tartar.
Both Leavening agents, cream of tartar 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, cream of tartar vs Boiled Kidney Beans:
Leavening agents, cream of tartar have 1.7 times more Iron, 40.7 times more Potassium and 52 times more Sodium than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 4.4 times more Calcium, 21 times more Magnesium, 2.1 times more Manganese, 27.6 times more Phosphorus, 5.5 times more Selenium, 2.4 times more Zinc and 39.4 times more Water than Leavening agents, cream of tartar.
Both Leavening agents, cream of tartar and Boiled All Types Kidney Beans have similar amounts of Copper per 100 g.
Comparison of macro-nutrients per 100 grams:
Leavening agents, cream of tartar have 2 times more Energy and 2.7 times more Carbohydrate than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain more Omega 3, 32 times more Fiber and more Protein than Leavening agents, cream of tartar.
Both Leavening agents, cream of tartar as well as Boiled All Types Kidney Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.