Lets compare vitamin content per 5 ounces of Toasted Cinnamon-raisin Bagels vs Boiled Kidney Beans:
Toasted Cinnamon-raisin Bagels have more Vitamin A, 2.1 times more Vitamin B1, 4.6 times more Vitamin B2, 5.2 times more Vitamin B3 and 11.3 times more Vitamin E than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 4.7 times more Vitamin B5, 2 times more Vitamin B6, 1.3 times more Vitamin B9, 2 times more Vitamin C and 10.5 times more Vitamin K than Toasted Cinnamon-raisin Bagels.
Both Toasted Cinnamon-raisin Bagels as well as Boiled All Types Kidney Beans have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Toasted Cinnamon-raisin Bagels vs Boiled Kidney Beans:
Toasted Cinnamon-raisin Bagels have 1.8 times more Iron, 30.3 times more Selenium and 370 times more Sodium than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 1.8 times more Calcium, 1.4 times more Copper, 1.8 times more Magnesium, 1.3 times more Manganese, 1.7 times more Phosphorus, 2.5 times more Potassium and 2.5 times more Water than Toasted Cinnamon-raisin Bagels.
Both Toasted Cinnamon-raisin Bagels and Boiled All Types Kidney Beans have similar amounts of Zinc per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Toasted Cinnamon-raisin Bagels have 2.3 times more Energy, 3.6 times more Fat, 6.3 times more Omega 6, 2.6 times more Carbohydrate, 20.1 times more Sugars and 1.2 times more Protein than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 4 times more Omega 3 and 2.6 times more Fiber than Toasted Cinnamon-raisin Bagels.
Both Toasted Cinnamon-raisin Bagels as well as Boiled All Types Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.