Lets compare vitamin content per 14 ounces of Boiled Kidney Beans vs Sauteed Red Sweet Peppers:
Boiled All Types Kidney Beans have 2.9 times more Vitamin B1 and 65 times more Vitamin B9 than Sauteed Red Sweet Peppers.
While Sauteed Red Sweet Peppers contain more Vitamin A, 1.9 times more Vitamin B2, 1.7 times more Vitamin B3, 3 times more Vitamin B6, 135.7 times more Vitamin C, 103 times more Vitamin E and 2 times more Vitamin K than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Sauteed Red Sweet Peppers have similar amounts of Vitamin B5 per 14 oz.
Both Boiled All Types Kidney Beans as well as Sauteed Red Sweet Peppers have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Kidney Beans vs Sauteed Red Sweet Peppers:
Boiled All Types Kidney Beans have 5 times more Calcium, 12.7 times more Copper, 4.7 times more Iron, 3.5 times more Magnesium, 3.7 times more Manganese, 6 times more Phosphorus, 2.1 times more Potassium and 6.7 times more Zinc than Sauteed Red Sweet Peppers.
While Sauteed Red Sweet Peppers contain 21 times more Sodium than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Sauteed Red Sweet Peppers have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled All Types Kidney Beans have 3.5 times more Carbohydrate, 3.6 times more Fiber and 8.3 times more Protein than Sauteed Red Sweet Peppers.
While Sauteed Red Sweet Peppers contain 25.5 times more Fat, 21.3 times more Saturated Fat, 4.6 times more Omega 3, 45.8 times more Omega 6 and 13.4 times more Sugars than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Sauteed Red Sweet Peppers have similar amounts of Energy per 14 oz.
Both Boiled All Types Kidney Beans as well as Sauteed Red Sweet Peppers have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.