Lets compare vitamin content per 100 grams of Dry Roasted Walnuts with Salt vs Boiled California Red Kidney Beans:
Dry Roasted Walnuts with Salt have 4 times more Vitamin B1, 4.8 times more Vitamin B2, 4.1 times more Vitamin B3, 5.1 times more Vitamin B6 and 1.2 times more Vitamin B9 than Boiled California Red Kidney Beans.
Both Dry Roasted Walnuts with Salt and Boiled California Red Kidney Beans have similar amounts of Vitamin C per 100 g.
Both Dry Roasted Walnuts with Salt 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 Dry Roasted Walnuts with Salt vs Boiled California Red Kidney Beans:
Dry Roasted Walnuts with Salt have 5.1 times more Copper, 3.1 times more Magnesium, 2.4 times more Phosphorus, 4.2 times more Selenium, 160.8 times more Sodium and 3.5 times more Zinc than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 15.2 times more Water than Dry Roasted Walnuts with Salt.
Both Dry Roasted Walnuts with Salt and Boiled California Red Kidney Beans have similar amounts of Calcium, Iron and Potassium per 100 g.
Comparison of macro-nutrients per 100 grams:
Dry Roasted Walnuts with Salt have 5.2 times more Energy, 674.6 times more Fat, 382.6 times more Saturated Fat, 265.4 times more Omega 3, 1784.4 times more Omega 6 and 1.6 times more Protein than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 1.3 times more Carbohydrate and 1.3 times more Fiber than Dry Roasted Walnuts with Salt.
Both Dry Roasted Walnuts with Salt as well as Boiled California Red Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.