Lets compare vitamin content per 14 ounces of Tofu, dried-frozen (koyadofu), prepared with calcium sulfate vs Boiled Kidney Beans:
Tofu, dried-frozen (koyadofu), prepared with calcium sulfate has 3.1 times more Vitamin B1, 5.5 times more Vitamin B2, 2.1 times more Vitamin B3, 1.9 times more Vitamin B5 and 2.4 times more Vitamin B6 than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 1.4 times more Vitamin B9 and 1.7 times more Vitamin C than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
Both Tofu, dried-frozen (koyadofu), prepared with calcium sulfate 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 Tofu, dried-frozen (koyadofu), prepared with calcium sulfate vs Boiled Kidney Beans:
Tofu, dried-frozen (koyadofu), prepared with calcium sulfate has 61 times more Calcium, 5.5 times more Copper, 4.4 times more Iron, 4.3 times more Magnesium, 8.6 times more Manganese, 3.5 times more Phosphorus, 49.4 times more Selenium and 4.9 times more Zinc than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 20.3 times more Potassium and 11.6 times more Water than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
Comparison of macro-nutrients per 14 ounces:
Tofu, dried-frozen (koyadofu), prepared with calcium sulfate has 3.7 times more Energy, 60.7 times more Fat, 60.1 times more Saturated Fat, 11.9 times more Omega 3, 139.9 times more Omega 6 and 6 times more Protein than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 2.7 times more Carbohydrate and 5.3 times more Fiber than Tofu, dried-frozen (koyadofu), prepared with calcium sulfate.
Both Tofu, dried-frozen (koyadofu), prepared with calcium sulfate as well as Boiled All Types Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.