Lets compare vitamin content per 14 ounces of Boiled Kidney Beans vs Boiled Napa Cabbage with Salt:
Boiled All Types Kidney Beans have 3.6 times more Vitamin B1, 1.3 times more Vitamin B2, 2.8 times more Vitamin B5 and 2.5 times more Vitamin B9 than Boiled and Drained Chinese Napa Cabbage with Salt.
While Boiled and Drained Chinese Napa Cabbage with Salt contains more Vitamin A, 1.5 times more Vitamin B6 and 13.2 times more Vitamin C than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Boiled and Drained Chinese Napa Cabbage with Salt have similar amounts of Vitamin B3 per 14 oz.
Both Boiled All Types Kidney Beans as well as Boiled and Drained Chinese Napa Cabbage with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Kidney Beans vs Boiled Napa Cabbage with Salt:
Boiled All Types Kidney Beans have 7.4 times more Copper, 7.4 times more Iron, 4.2 times more Magnesium, 2.8 times more Manganese, 3.5 times more Phosphorus, 1.8 times more Potassium, 2.8 times more Selenium and 5.6 times more Zinc than Boiled and Drained Chinese Napa Cabbage with Salt.
While Boiled and Drained Chinese Napa Cabbage with Salt contains 245 times more Sodium and 1.4 times more Water than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Boiled and Drained Chinese Napa Cabbage with Salt have similar amounts of Calcium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled All Types Kidney Beans have 9.1 times more Energy, 3.5 times more Omega 3, 9.5 times more Carbohydrate, 3.8 times more Fiber and 5.8 times more Protein than Boiled and Drained Chinese Napa Cabbage with Salt.
Both Boiled All Types Kidney Beans as well as Boiled and Drained Chinese Napa Cabbage with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.