Lets compare vitamin content per 14 ounces of Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated vs Boiled Kidney Beans:
Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated has more Vitamin A, 3.3 times more Vitamin B2, more Vitamin B12, 2.9 times more Vitamin C, more Vitamin D and 22.3 times more Vitamin E than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 2.7 times more Vitamin B1, 1.3 times more Vitamin B3, 4 times more Vitamin B6 and 5.7 times more Vitamin B9 than Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated.
Comparing minerals per 14 ounces for Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated vs Boiled Kidney Beans:
Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated has 3.6 times more Iron, 2 times more Magnesium, 1.7 times more Manganese, 526 times more Sodium and 1.3 times more Water than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 3.6 times more Copper, 4.3 times more Phosphorus and 3.2 times more Zinc than Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated.
Both Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated and Boiled All Types Kidney Beans have similar amounts of Calcium and Potassium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled All Types Kidney Beans contain 4.1 times more Energy, 4.1 times more Carbohydrate, 1.4 times more Fiber and 4.7 times more Protein than Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated.
Both Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated as well as Boiled All Types Kidney Beans have insufficient amounts of Fat, Glucose and Sucrose in 14 oz.