Nutrient Comparison: Koyadofu VS Boiled California Red Kidney Beans per 100 g
Compare the macro and micronutrient content in 100 g of Koyadofu versus 100 g of Boiled California Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Koyadofu vs Boiled California Red Kidney Beans:
- 100 grams of Koyadofu have more Vitamin A, 3.8 times more Vitamin B1, 5.1 times more Vitamin B2, 2.2 times more Vitamin B3, 1.9 times more Vitamin B5, 2.8 times more Vitamin B6 and 1.2 times more Vitamin B9 than Boiled California Red Kidney Beans.
- 100 grams of Boiled California Red Kidney Beans have insufficient amounts of Vitamin A
- Both Dried-frozen Tofu as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin B12, Vitamin C and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Koyadofu vs Boiled California Red Kidney Beans:
- 100 grams of Koyadofu have 5.5 times more Calcium, 4.1 times more Copper, 3.3 times more Iron, 1.2 times more Magnesium, 11.6 times more Manganese, 3.5 times more Phosphorus, 45.3 times more Selenium and 5.7 times more Zinc than Boiled California Red Kidney Beans.
- While 100 g of Boiled California Red Kidney Beans contain 21 times more Potassium than Dried-frozen Tofu.
- 100 grams of Koyadofu lack sufficient amounts of Potassium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Koyadofu have 3.8 times more Energy, 337.1 times more Fat, 313.4 times more Saturated Fat, 63.3 times more Omega 3, 755.2 times more Omega 6 and 5.7 times more Protein than Boiled California Red Kidney Beans.
- While 100 g of Boiled California Red Kidney Beans contain 2.2 times more Carbohydrate and 1.3 times more Fiber than Dried-frozen Tofu.
- 100 grams of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6