Lets compare vitamin content per 5 ounces of Dry Roasted Walnuts with Salt vs Boiled Kidney Beans:
Dry Roasted Walnuts with Salt have 3.3 times more Vitamin B1, 5.1 times more Vitamin B2, 3.8 times more Vitamin B3, 4.4 times more Vitamin B6 and 30 times more Vitamin E than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 1.4 times more Vitamin B9 and 2.5 times more Vitamin K than Dry Roasted Walnuts with Salt.
Both Dry Roasted Walnuts with Salt and Boiled All Types Kidney Beans have similar amounts of Vitamin C per 5 oz.
Both Dry Roasted Walnuts with Salt as well as Boiled All Types Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Dry Roasted Walnuts with Salt vs Boiled Kidney Beans:
Dry Roasted Walnuts with Salt have 2 times more Calcium, 6.9 times more Copper, 3.6 times more Magnesium, 2.4 times more Phosphorus, 4.5 times more Selenium, 643 times more Sodium and 3 times more Zinc than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 15.2 times more Water than Dry Roasted Walnuts with Salt.
Both Dry Roasted Walnuts with Salt and Boiled All Types Kidney Beans have similar amounts of Iron and Potassium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Dry Roasted Walnuts with Salt have 5.1 times more Energy, 121.4 times more Fat, 73.4 times more Saturated Fat, 50 times more Omega 3, 330.4 times more Omega 6, 11.2 times more Sugars and 1.6 times more Protein than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 1.3 times more Carbohydrate than Dry Roasted Walnuts with Salt.
Both Dry Roasted Walnuts with Salt and Boiled All Types Kidney Beans have similar amounts of Fiber per 5 oz.
Both Dry Roasted Walnuts with Salt as well as Boiled All Types Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.