Lets compare vitamin content per 5 ounces of Boiled Kidney Beans vs Low Fat Peanut Butter:
Boiled All Types Kidney Beans have 2.2 times more Vitamin B9, more Vitamin C and 14 times more Vitamin K than Reduced Fat Peanut Butter.
While Reduced Fat Peanut Butter contains 1.7 times more Vitamin B1, 25.3 times more Vitamin B3, 4.9 times more Vitamin B5, 2.6 times more Vitamin B6 and 301.3 times more Vitamin E than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Reduced Fat Peanut Butter have similar amounts of Vitamin B2 per 5 oz.
Both Boiled All Types Kidney Beans as well as Reduced Fat Peanut Butter have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Boiled Kidney Beans vs Low Fat Peanut Butter:
Boiled All Types Kidney Beans have 55.8 times more Water than Reduced Fat Peanut Butter.
While Reduced Fat Peanut Butter contains 2.7 times more Copper, 4 times more Magnesium, 3.4 times more Manganese, 2.7 times more Phosphorus, 1.7 times more Potassium, 6.8 times more Selenium, 540 times more Sodium and 2.8 times more Zinc than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Reduced Fat Peanut Butter have similar amounts of Calcium and Iron per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled All Types Kidney Beans have 3.3 times more Omega 3 and 1.2 times more Fiber than Reduced Fat Peanut Butter.
While Reduced Fat Peanut Butter contains 4.1 times more Energy, 68 times more Fat, 78.9 times more Saturated Fat, 84.5 times more Omega 6, 1.6 times more Carbohydrate, 29 times more Sugars and 3 times more Protein than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Reduced Fat Peanut Butter have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.