Lets compare vitamin content per 14 ounces of Microwave Cooked Apples no skin vs Boiled Kidney Beans:
Boiled All Types Kidney Beans contain 9.4 times more Vitamin B1, 5.3 times more Vitamin B2, 9.5 times more Vitamin B3, 4.8 times more Vitamin B5, 2.6 times more Vitamin B6, 130 times more Vitamin B9, 4 times more Vitamin C and 12 times more Vitamin K than Microwave cooked raw apples without skin.
Both Microwave cooked raw apples without skin as well as Boiled All Types Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Microwave Cooked Apples no skin vs Boiled Kidney Beans:
Microwave cooked raw apples without skin have 1.3 times more Water than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 7 times more Calcium, 4.7 times more Copper, 13.1 times more Iron, 14 times more Magnesium, 3 times more Manganese, 17.3 times more Phosphorus, 4.4 times more Potassium, 3.7 times more Selenium and 25 times more Zinc than Microwave cooked raw apples without skin.
Comparison of macro-nutrients per 14 ounces:
Microwave cooked raw apples without skin have 36.3 times more Sugars than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 2.3 times more Energy, 8.1 times more Omega 3, 1.6 times more Carbohydrate, 2.3 times more Fiber and 31 times more Protein than Microwave cooked raw apples without skin.
Both Microwave cooked raw apples without skin as well as Boiled All Types Kidney Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.