Lets compare vitamin content per 5 ounces of Roasted Pistachios vs Boiled California Red Kidney Beans:
Dry Roasted Pistachio Nuts have more Vitamin A, 5.4 times more Vitamin B1, 3.8 times more Vitamin B2, 2.5 times more Vitamin B3, 2.3 times more Vitamin B5, 10.8 times more Vitamin B6 and 2.5 times more Vitamin C than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 1.5 times more Vitamin B9 than Dry Roasted Pistachio Nuts.
Both Dry Roasted Pistachio Nuts as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Roasted Pistachios vs Boiled California Red Kidney Beans:
Dry Roasted Pistachio Nuts have 1.6 times more Calcium, 4.5 times more Copper, 1.4 times more Iron, 2.3 times more Magnesium, 3.9 times more Manganese, 3.4 times more Phosphorus, 2.4 times more Potassium, 8.3 times more Selenium and 2.7 times more Zinc than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 36.2 times more Water than Dry Roasted Pistachio Nuts.
Comparison of macro-nutrients per 5 ounces:
Dry Roasted Pistachio Nuts have 4.6 times more Energy, 509.1 times more Fat, 403.2 times more Saturated Fat, 6.6 times more Omega 3, 656.3 times more Omega 6, 1.3 times more Carbohydrate and 2.3 times more Protein than Boiled California Red Kidney Beans.
Both Dry Roasted Pistachio Nuts and Boiled California Red Kidney Beans have similar amounts of Fiber per 5 oz.
Both Dry Roasted Pistachio Nuts as well as Boiled California Red Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.