Lets compare vitamin content per 5 ounces of Boiled Kidney Beans vs Cake, white, prepared from recipe with coconut frosting:
Boiled All Types Kidney Beans have 1.3 times more Vitamin B1, 1.3 times more Vitamin B5, 4.1 times more Vitamin B6, 4.2 times more Vitamin B9, 12 times more Vitamin C and 2 times more Vitamin K than Cake, white, prepared from recipe with coconut frosting.
While Cake, white, prepared from recipe with coconut frosting contains more Vitamin A, 3.3 times more Vitamin B2, 1.8 times more Vitamin B3, more Vitamin B12 and more Vitamin D than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Cake, white, prepared from recipe with coconut frosting have insufficient amounts of Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Boiled Kidney Beans vs Cake, white, prepared from recipe with coconut frosting:
Boiled All Types Kidney Beans have 3.2 times more Copper, 1.9 times more Iron, 3.5 times more Magnesium, 1.6 times more Manganese, 2 times more Phosphorus, 4.1 times more Potassium, 3 times more Zinc and 3.2 times more Water than Cake, white, prepared from recipe with coconut frosting.
While Cake, white, prepared from recipe with coconut frosting contains 2.6 times more Calcium, 9.7 times more Selenium and 284 times more Sodium than Boiled All Types Kidney Beans.
Comparison of macro-nutrients per 5 ounces:
Boiled All Types Kidney Beans have 1.3 times more Omega 3, 6.4 times more Fiber and 2 times more Protein than Cake, white, prepared from recipe with coconut frosting.
While Cake, white, prepared from recipe with coconut frosting contains 2.8 times more Energy, 20.6 times more Fat, 53.4 times more Saturated Fat, 18.8 times more Omega 6, 2.8 times more Carbohydrate and 179.3 times more Sugars than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Cake, white, prepared from recipe with coconut frosting have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.