Lets compare vitamin content per 5 ounces of Boiled Kidney Beans vs Reduced Fat Commercial Italian Salad Dressing:
Boiled All Types Kidney Beans have 13.3 times more Vitamin B1, 7.3 times more Vitamin B2, 6.1 times more Vitamin B3, more Vitamin B5, 2.2 times more Vitamin B6, 43.3 times more Vitamin B9 and more Vitamin C than Reduced Fat Commercial Italian Salad Dressing.
While Reduced Fat Commercial Italian Salad Dressing contains 142.7 times more Vitamin E and 1.5 times more Vitamin K than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Reduced Fat Commercial Italian Salad Dressing have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Boiled Kidney Beans vs Reduced Fat Commercial Italian Salad Dressing:
Boiled All Types Kidney Beans have 2.3 times more Calcium, 11.4 times more Copper, 8.9 times more Iron, 10.5 times more Magnesium, 14.8 times more Manganese, 11.5 times more Phosphorus, 4.5 times more Potassium and 16.7 times more Zinc than Reduced Fat Commercial Italian Salad Dressing.
While Reduced Fat Commercial Italian Salad Dressing contains 1.5 times more Selenium and 891 times more Sodium than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Reduced Fat Commercial Italian Salad Dressing have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled All Types Kidney Beans have 1.2 times more Energy, 2.3 times more Carbohydrate, more Fiber and 22.2 times more Protein than Reduced Fat Commercial Italian Salad Dressing.
While Reduced Fat Commercial Italian Salad Dressing contains 13.4 times more Fat, 11.4 times more Saturated Fat, 2.7 times more Omega 3, 25.7 times more Omega 6 and 28.6 times more Sugars than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Reduced Fat Commercial Italian Salad Dressing have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.