Lets compare vitamin content per 5 ounces of Napa Cabbage vs Boiled Kidney Beans:
Raw Chinese Napa Cabbage has more Vitamin A, 1.9 times more Vitamin B6, 22.5 times more Vitamin C and 5.1 times more Vitamin K than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 4 times more Vitamin B1, 1.4 times more Vitamin B3, 2.1 times more Vitamin B5 and 1.6 times more Vitamin B9 than Raw Chinese Napa Cabbage.
Both Raw Chinese Napa Cabbage and Boiled All Types Kidney Beans have similar amounts of Vitamin B2 per 5 oz.
Both Raw Chinese Napa Cabbage as well as Boiled All Types Kidney Beans have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Napa Cabbage vs Boiled Kidney Beans:
Raw Chinese Napa Cabbage has 2.2 times more Calcium and 1.4 times more Water than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 6 times more Copper, 7.2 times more Iron, 3.2 times more Magnesium, 2.3 times more Manganese, 4.8 times more Phosphorus, 1.7 times more Potassium, 1.8 times more Selenium and 4.3 times more Zinc than Raw Chinese Napa Cabbage.
Comparison of macro-nutrients per 5 ounces:
Raw Chinese Napa Cabbage has 4.4 times more Sugars than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 7.9 times more Energy, 3 times more Omega 3, 7.1 times more Carbohydrate, 5.3 times more Fiber and 7.2 times more Protein than Raw Chinese Napa Cabbage.
Both Raw Chinese Napa Cabbage as well as Boiled All Types Kidney Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.