Lets compare vitamin content per 5 ounces of Boiled Kidney Beans vs Hard Tofu, prepared with nigari:
Boiled All Types Kidney Beans have 3.8 times more Vitamin B1, 5.9 times more Vitamin B5, 3.1 times more Vitamin B6, 5.9 times more Vitamin B9 and 4 times more Vitamin C than Hard Tofu, prepared with nigari.
While Hard Tofu, prepared with nigari contains 1.3 times more Vitamin B2 than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Hard Tofu, prepared with nigari have similar amounts of Vitamin B3 per 5 oz.
Both Boiled All Types Kidney Beans as well as Hard Tofu, prepared with nigari have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Boiled Kidney Beans vs Hard Tofu, prepared with nigari:
Boiled All Types Kidney Beans have 2.8 times more Potassium than Hard Tofu, prepared with nigari.
While Hard Tofu, prepared with nigari contains 9.9 times more Calcium, 1.5 times more Copper, 1.3 times more Magnesium, 2.4 times more Manganese, 1.7 times more Phosphorus, 15.3 times more Selenium and 1.7 times more Zinc than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Hard Tofu, prepared with nigari have similar amounts of Iron and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled All Types Kidney Beans have 5.2 times more Carbohydrate and 10.7 times more Fiber than Hard Tofu, prepared with nigari.
While Hard Tofu, prepared with nigari contains 20 times more Fat, 19.8 times more Saturated Fat, 3.9 times more Omega 3, 46 times more Omega 6 and 1.5 times more Protein than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Hard Tofu, prepared with nigari have similar amounts of Energy per 5 oz.
Both Boiled All Types Kidney Beans as well as Hard Tofu, prepared with nigari have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.