Lets compare vitamin content per 14 ounces of Dry Roasted Cashew Nuts with Salt vs Boiled Kidney Beans:
Dry Roasted Cashew Nuts with Salt have 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.
While Boiled All Types Kidney Beans contain 1.9 times more Vitamin B9 and more Vitamin C than Dry Roasted Cashew Nuts with Salt.
Both Dry Roasted Cashew Nuts with Salt as well as Boiled All Types Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Dry Roasted Cashew Nuts with Salt vs Boiled Kidney Beans:
Dry Roasted Cashew Nuts with Salt have 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.
While Boiled All Types Kidney Beans contain 39.4 times more Water than Dry Roasted Cashew Nuts with Salt.
Comparison of macro-nutrients per 14 ounces:
Dry Roasted Cashew Nuts with Salt have 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.
While Boiled All Types Kidney Beans contain 2.1 times more Fiber than Dry Roasted Cashew Nuts with Salt.
Both Dry Roasted Cashew Nuts with Salt and Boiled All Types Kidney Beans have similar amounts of Omega 3 per 14 oz.
Both Dry Roasted Cashew Nuts with Salt as well as Boiled All Types Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.