Lets compare vitamin content per 5 ounces of Low Sodium Sweet Cucumber Pickles vs Boiled California Red Kidney Beans:
Low Sodium Sweet Cucumber Pickles have more Vitamin A than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 14.3 times more Vitamin B1, 1.9 times more Vitamin B2, 3.1 times more Vitamin B3, 1.8 times more Vitamin B5, 6.9 times more Vitamin B6 and 74 times more Vitamin B9 than Low Sodium Sweet Cucumber Pickles.
Both Low Sodium Sweet Cucumber Pickles and Boiled California Red Kidney Beans have similar amounts of Vitamin C per 5 oz.
Both Low Sodium Sweet Cucumber Pickles 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 Low Sodium Sweet Cucumber Pickles vs Boiled California Red Kidney Beans:
Low Sodium Sweet Cucumber Pickles have 4.5 times more Sodium than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 16.5 times more Calcium, 2.8 times more Copper, 5.1 times more Iron, 12 times more Magnesium, 21.2 times more Manganese, 11.4 times more Phosphorus, 13.1 times more Potassium, more Selenium and 10.8 times more Zinc than Low Sodium Sweet Cucumber Pickles.
Both Low Sodium Sweet Cucumber Pickles and Boiled California Red Kidney Beans have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Low Sodium Sweet Cucumber Pickles have 1.9 times more Omega 3 and 1.5 times more Carbohydrate than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 8.5 times more Fiber and 24.7 times more Protein than Low Sodium Sweet Cucumber Pickles.
Both Low Sodium Sweet Cucumber Pickles and Boiled California Red Kidney Beans have similar amounts of Energy per 5 oz.
Both Low Sodium Sweet Cucumber Pickles as well as Boiled California Red Kidney Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.