Lets compare vitamin content per 100 grams of Boiled Pink Beans with Salt vs Toasted Sunflower Seeds:
Toasted Sunflower Seed Kernels no Salt contain 1.3 times more Vitamin B1, 4.5 times more Vitamin B2, 7.4 times more Vitamin B3, 23.6 times more Vitamin B5, 4.6 times more Vitamin B6, 1.4 times more Vitamin B9 and more Vitamin C than Boiled Pink Beans with Salt.
Both Boiled Pink Beans with Salt as well as Toasted Sunflower Seed Kernels no Salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Pink Beans with Salt vs Toasted Sunflower Seeds:
Boiled Pink Beans with Salt have 79.3 times more Sodium and 61.2 times more Water than Toasted Sunflower Seed Kernels no Salt.
While Toasted Sunflower Seed Kernels no Salt contain 6.8 times more Copper, 3 times more Iron, 2 times more Magnesium, 3.9 times more Manganese, 7 times more Phosphorus and 5.5 times more Zinc than Boiled Pink Beans with Salt.
Both Boiled Pink Beans with Salt and Toasted Sunflower Seed Kernels no Salt have similar amounts of Calcium and Potassium per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled Pink Beans with Salt have 1.2 times more Omega 3 and 1.4 times more Carbohydrate than Toasted Sunflower Seed Kernels no Salt.
While Toasted Sunflower Seed Kernels no Salt contain 4.2 times more Energy, 115.9 times more Fat, 47.2 times more Saturated Fat, 328 times more Omega 6, 2.2 times more Fiber and 1.9 times more Protein than Boiled Pink Beans with Salt.
Both Boiled Pink Beans with Salt as well as Toasted Sunflower Seed Kernels no Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.