Lets compare vitamin content per 1 kilogram of Pickled Cabbage, Japanese Style vs Boiled Kidney Beans:
Pickled Fresh Japanese Style Cabbage has more Vitamin A and 15 times more Vitamin K than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain more Vitamin B1, 1.5 times more Vitamin B2, 3.2 times more Vitamin B3, 3.1 times more Vitamin B9 and 1.7 times more Vitamin C than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage and Boiled All Types Kidney Beans have similar amounts of Vitamin B5 and Vitamin B6 per 1 kg.
Both Pickled Fresh Japanese Style Cabbage as well as Boiled All Types Kidney Beans have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 1 kg.
Comparing minerals per 1 kilogram for Pickled Cabbage, Japanese Style vs Boiled Kidney Beans:
Pickled Fresh Japanese Style Cabbage has 1.4 times more Calcium, 2.1 times more Potassium, 277 times more Sodium and 1.4 times more Water than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 8.6 times more Copper, 4.5 times more Iron, 3.5 times more Magnesium, 1.8 times more Manganese, 3.2 times more Phosphorus and 5 times more Zinc than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage and Boiled All Types Kidney Beans have similar amounts of Selenium per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Pickled Fresh Japanese Style Cabbage has 4.1 times more Sugars than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 4.2 times more Energy, 6.8 times more Omega 3, 4 times more Carbohydrate, 2.1 times more Fiber and 5.4 times more Protein than Pickled Fresh Japanese Style Cabbage.
Both Pickled Fresh Japanese Style Cabbage as well as Boiled All Types Kidney Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.