Lets compare vitamin content per 1 pound of Boiled Kidney Beans vs Canned Ginger Root, Pickled, With Artificial Sweetener:
Boiled All Types Kidney Beans have 8 times more Vitamin B1, 3.9 times more Vitamin B2, 26.3 times more Vitamin B3, 1.5 times more Vitamin B5, 3.2 times more Vitamin B6, 130 times more Vitamin B9, more Vitamin C and 3.8 times more Vitamin K than Canned Ginger Root, Pickled, With Artificial Sweetener.
While Canned Ginger Root, Pickled, With Artificial Sweetener contains 6 times more Vitamin E than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Canned Ginger Root, Pickled, With Artificial Sweetener have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Boiled Kidney Beans vs Canned Ginger Root, Pickled, With Artificial Sweetener:
Boiled All Types Kidney Beans have 12 times more Copper, 7.9 times more Iron, 10.5 times more Magnesium, 69 times more Phosphorus, 11.3 times more Potassium, 2.8 times more Selenium and 25 times more Zinc than Canned Ginger Root, Pickled, With Artificial Sweetener.
While Canned Ginger Root, Pickled, With Artificial Sweetener contains 2.1 times more Calcium, 906 times more Sodium and 1.4 times more Water than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Canned Ginger Root, Pickled, With Artificial Sweetener have similar amounts of Manganese per 1 lb.
Comparison of macro-nutrients per 1 pound:
Boiled All Types Kidney Beans have 6.4 times more Energy, 34 times more Omega 3, 4.7 times more Carbohydrate, 2.5 times more Fiber and 26.3 times more Protein than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Boiled All Types Kidney Beans as well as Canned Ginger Root, Pickled, With Artificial Sweetener have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.