Lets compare vitamin content per 14 ounces of Boiled Kidney Beans vs Dry Roasted Cashew Nuts with Salt:
Boiled All Types Kidney Beans have 1.9 times more Vitamin B9 and more Vitamin C than Dry Roasted Cashew Nuts with Salt.
While Dry Roasted Cashew Nuts with Salt contain 1.3 times more Vitamin B1, 3.4 times more Vitamin B2, 2.4 times more Vitamin B3, 5.5 times more Vitamin B5, 2.1 times more Vitamin B6, 30.7 times more Vitamin E and 4.1 times more Vitamin K than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Dry Roasted Cashew Nuts with Salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Kidney Beans vs Dry Roasted Cashew Nuts with Salt:
Boiled All Types Kidney Beans have 39.4 times more Water than Dry Roasted Cashew Nuts with Salt.
While Dry Roasted Cashew Nuts with Salt contain 1.3 times more Calcium, 10.3 times more Copper, 2.7 times more Iron, 6.2 times more Magnesium, 1.9 times more Manganese, 3.6 times more Phosphorus, 1.4 times more Potassium, 10.6 times more Selenium, 640 times more Sodium and 5.6 times more Zinc than Boiled All Types Kidney Beans.
Comparison of macro-nutrients per 14 ounces:
Boiled All Types Kidney Beans have 2.1 times more Fiber than Dry Roasted Cashew Nuts with Salt.
While Dry Roasted Cashew Nuts with Salt contain 4.5 times more Energy, 92.7 times more Fat, 125.4 times more Saturated Fat, 70.9 times more Omega 6, 1.4 times more Carbohydrate, 15.7 times more Sugars and 1.8 times more Protein than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Dry Roasted Cashew Nuts with Salt have similar amounts of Omega 3 per 14 oz.
Both Boiled All Types Kidney Beans as well as Dry Roasted Cashew Nuts with Salt have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.