Lets compare vitamin content per 14 ounces of Sauteed Red Sweet Peppers vs Boiled Kidney Beans:
Sauteed Red Sweet Peppers have 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.
While Boiled All Types Kidney Beans contain 2.9 times more Vitamin B1 and 65 times more Vitamin B9 than Sauteed Red Sweet Peppers.
Both Sauteed Red Sweet Peppers and Boiled All Types Kidney Beans have similar amounts of Vitamin B5 per 14 oz.
Both Sauteed Red Sweet Peppers as well as Boiled All Types Kidney Beans have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Sauteed Red Sweet Peppers vs Boiled Kidney Beans:
Sauteed Red Sweet Peppers have 21 times more Sodium than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 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.
Both Sauteed Red Sweet Peppers and Boiled All Types Kidney Beans have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Sauteed Red Sweet Peppers have 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.
While Boiled All Types Kidney Beans contain 3.5 times more Carbohydrate, 3.6 times more Fiber and 8.3 times more Protein than Sauteed Red Sweet Peppers.
Both Sauteed Red Sweet Peppers and Boiled All Types Kidney Beans have similar amounts of Energy per 14 oz.
Both Sauteed Red Sweet Peppers as well as Boiled All Types Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.