Lets compare vitamin content per 14 ounces of Boiled Chinese Chestnuts vs California Red Kidney Beans:
Boiled and Steamed Chinese Chestnuts have 5.5 times more Vitamin C than Raw California Red Kidney Beans.
While Raw California Red Kidney Beans contain 4.8 times more Vitamin B1, 1.8 times more Vitamin B2, 3.8 times more Vitamin B3, 2 times more Vitamin B5, 1.4 times more Vitamin B6 and 8.6 times more Vitamin B9 than Boiled and Steamed Chinese Chestnuts.
Both Boiled and Steamed Chinese Chestnuts as well as Raw California Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Chinese Chestnuts vs California Red Kidney Beans:
Boiled and Steamed Chinese Chestnuts have 5.2 times more Water than Raw California Red Kidney Beans.
While Raw California Red Kidney Beans contain 16.3 times more Calcium, 4.4 times more Copper, 9.6 times more Iron, 2.8 times more Magnesium, 6.1 times more Phosphorus, 4.9 times more Potassium and 4.3 times more Zinc than Boiled and Steamed Chinese Chestnuts.
Both Boiled and Steamed Chinese Chestnuts and Raw California Red Kidney Beans have similar amounts of Manganese per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled and Steamed Chinese Chestnuts have 3.3 times more Omega 6 than Raw California Red Kidney Beans.
While Raw California Red Kidney Beans contain 2.2 times more Energy, 4.4 times more Omega 3, 1.8 times more Carbohydrate and 8.5 times more Protein than Boiled and Steamed Chinese Chestnuts.
Both Boiled and Steamed Chinese Chestnuts as well as Raw California Red Kidney Beans have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.