Lets compare vitamin content per 100 grams of Puddings, tapioca, ready-to-eat, fat free vs Boiled California Red Kidney Beans:
Puddings, tapioca, ready-to-eat, fat free have 1.2 times more Vitamin B2 and more Vitamin B12 than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 9.9 times more Vitamin B1, 5.3 times more Vitamin B3, 7.3 times more Vitamin B5, 5.2 times more Vitamin B6, 37 times more Vitamin B9 and 4 times more Vitamin C than Puddings, tapioca, ready-to-eat, fat free.
Both Puddings, tapioca, ready-to-eat, fat free as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin A and Vitamin D in 100 g.
Comparing minerals per 100 grams for Puddings, tapioca, ready-to-eat, fat free vs Boiled California Red Kidney Beans:
Puddings, tapioca, ready-to-eat, fat free have 46.8 times more Sodium than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 1.3 times more Calcium, 16.1 times more Copper, 27.1 times more Iron, 9.6 times more Magnesium, 28.9 times more Manganese, 2.1 times more Phosphorus, 6 times more Potassium, more Selenium and 5.1 times more Zinc than Puddings, tapioca, ready-to-eat, fat free.
Both Puddings, tapioca, ready-to-eat, fat free and Boiled California Red Kidney Beans have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled California Red Kidney Beans contain 1.3 times more Energy, more Omega 3, more Fiber and 6.3 times more Protein than Puddings, tapioca, ready-to-eat, fat free.
Both Puddings, tapioca, ready-to-eat, fat free and Boiled California Red Kidney Beans have similar amounts of Carbohydrate per 100 g.
Both Puddings, tapioca, ready-to-eat, fat free as well as Boiled California Red Kidney Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.