Lets compare vitamin content per 14 ounces of Fuyu vs Boiled California Red Kidney Beans:
Salted and Fermented Tofu has 1.2 times more Vitamin B1 and 1.6 times more Vitamin B2 than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 1.4 times more Vitamin B3, 1.7 times more Vitamin B5, 2.6 times more Vitamin B9 and 6 times more Vitamin C than Salted and Fermented Tofu.
Both Salted and Fermented Tofu and Boiled California Red Kidney Beans have similar amounts of Vitamin B6 per 14 oz.
Both Salted and Fermented Tofu as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Fuyu vs Boiled California Red Kidney Beans:
Salted and Fermented Tofu has 1.3 times more Copper, 3.7 times more Manganese, 14.4 times more Selenium, 718.3 times more Sodium and 1.8 times more Zinc than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 1.4 times more Calcium, 1.5 times more Iron, 1.9 times more Phosphorus and 5.6 times more Potassium than Salted and Fermented Tofu.
Both Salted and Fermented Tofu and Boiled California Red Kidney Beans have similar amounts of Magnesium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Salted and Fermented Tofu has 88.9 times more Fat, 82.6 times more Saturated Fat, 16.7 times more Omega 3 and 199.1 times more Omega 6 than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 5.1 times more Carbohydrate than Salted and Fermented Tofu.
Both Salted and Fermented Tofu and Boiled California Red Kidney Beans have similar amounts of Energy and Protein per 14 oz.
Both Salted and Fermented Tofu as well as Boiled California Red Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.