Lets compare vitamin content per 7 ounces of Cooked Chinese Broccoli vs Boiled Kidney Beans:
Cooked Chinese Broccoli has more Vitamin A, 2.5 times more Vitamin B2, 23.5 times more Vitamin C, 16 times more Vitamin E and 10.1 times more Vitamin K than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 1.7 times more Vitamin B1, 1.3 times more Vitamin B3, 1.4 times more Vitamin B5, 1.7 times more Vitamin B6 and 1.3 times more Vitamin B9 than Cooked Chinese Broccoli.
Both Cooked Chinese Broccoli as well as Boiled All Types Kidney Beans have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Cooked Chinese Broccoli vs Boiled Kidney Beans:
Cooked Chinese Broccoli has 2.9 times more Calcium and 1.4 times more Water than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 3.5 times more Copper, 4 times more Iron, 2.3 times more Magnesium, 1.6 times more Manganese, 3.4 times more Phosphorus, 1.6 times more Potassium and 2.6 times more Zinc than Cooked Chinese Broccoli.
Both Cooked Chinese Broccoli and Boiled All Types Kidney Beans have similar amounts of Selenium per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Cooked Chinese Broccoli has 1.5 times more Omega 3 and 2.6 times more Sugars than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 5.8 times more Energy, 6 times more Carbohydrate, 2.6 times more Fiber and 7.6 times more Protein than Cooked Chinese Broccoli.
Both Cooked Chinese Broccoli as well as Boiled All Types Kidney Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.