Lets compare vitamin content per 5 ounces of Canned Kidney Beans vs Cooked Guava Sauce:
Canned All Types Kidney Beans have 4.5 times more Vitamin B1, 3.9 times more Vitamin B2, 7.2 times more Vitamin B9 and 2.2 times more Vitamin K than Cooked Guava Sauce.
While Cooked Guava Sauce contains 122 times more Vitamin C and 27.5 times more Vitamin E than Canned All Types Kidney Beans.
Both Canned All Types Kidney Beans and Cooked Guava Sauce have similar amounts of Vitamin B3 and Vitamin B6 per 5 oz.
Both Canned All Types Kidney Beans as well as Cooked Guava Sauce have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Canned Kidney Beans vs Cooked Guava Sauce:
Canned All Types Kidney Beans have 4.9 times more Calcium, 1.8 times more Copper, 6.5 times more Iron, 3.9 times more Magnesium, 1.6 times more Manganese, 8.2 times more Phosphorus, 1.8 times more Selenium, 74 times more Sodium and 2.7 times more Zinc than Cooked Guava Sauce.
Both Canned All Types Kidney Beans and Cooked Guava Sauce have similar amounts of Potassium and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Canned All Types Kidney Beans have 2.3 times more Energy, 4.8 times more Omega 3, 1.5 times more Carbohydrate and 16.3 times more Protein than Cooked Guava Sauce.
While Cooked Guava Sauce contains 3.2 times more Sugars than Canned All Types Kidney Beans.
Both Canned All Types Kidney Beans and Cooked Guava Sauce have similar amounts of Fiber per 5 oz.
Both Canned All Types Kidney Beans as well as Cooked Guava Sauce have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.