Lets compare vitamin content per 5 ounces of Puddings, vanilla, ready-to-eat vs Boiled California Red Kidney Beans:
Puddings, vanilla, ready-to-eat have more Vitamin B12 than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 6.8 times more Vitamin B1, 9.5 times more Vitamin B3, 1.4 times more Vitamin B5, 5.5 times more Vitamin B6, 37 times more Vitamin B9 and 6 times more Vitamin C than Puddings, vanilla, ready-to-eat.
Both Puddings, vanilla, ready-to-eat and Boiled California Red Kidney Beans have similar amounts of Vitamin B2 per 5 oz.
Both Puddings, vanilla, ready-to-eat as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin A and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Puddings, vanilla, ready-to-eat vs Boiled California Red Kidney Beans:
Puddings, vanilla, ready-to-eat have 43 times more Sodium than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 1.3 times more Calcium, 16.1 times more Copper, 33.1 times more Iron, 12 times more Magnesium, 28.9 times more Manganese, 3.3 times more Phosphorus, 6.4 times more Potassium, more Selenium and 5.4 times more Zinc than Puddings, vanilla, ready-to-eat.
Both Puddings, vanilla, ready-to-eat and Boiled California Red Kidney Beans have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Puddings, vanilla, ready-to-eat have 42 times more Fat and 72.6 times more Saturated Fat than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain more Omega 3, more Fiber and 6.3 times more Protein than Puddings, vanilla, ready-to-eat.
Both Puddings, vanilla, ready-to-eat and Boiled California Red Kidney Beans have similar amounts of Energy and Carbohydrate per 5 oz.
Both Puddings, vanilla, ready-to-eat as well as Boiled California Red Kidney Beans have insufficient amounts of Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.