Lets compare vitamin content per 7 ounces of Canned Ginger Root, Pickled, With Artificial Sweetener vs Boiled Kidney Beans:
Canned Ginger Root, Pickled, With Artificial Sweetener has 6 times more Vitamin E than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 8 times more Vitamin B1, 3.9 times more Vitamin B2, 26.3 times more Vitamin B3, 1.5 times more Vitamin B5, 3.2 times more Vitamin B6, 130 times more Vitamin B9, more Vitamin C and 3.8 times more Vitamin K than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Canned Ginger Root, Pickled, With Artificial Sweetener as well as Boiled All Types Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Canned Ginger Root, Pickled, With Artificial Sweetener vs Boiled Kidney Beans:
Canned Ginger Root, Pickled, With Artificial Sweetener has 2.1 times more Calcium, 906 times more Sodium and 1.4 times more Water than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 12 times more Copper, 7.9 times more Iron, 10.5 times more Magnesium, 69 times more Phosphorus, 11.3 times more Potassium, 2.8 times more Selenium and 25 times more Zinc than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Canned Ginger Root, Pickled, With Artificial Sweetener and Boiled All Types Kidney Beans have similar amounts of Manganese per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Boiled All Types Kidney Beans contain 6.4 times more Energy, 34 times more Omega 3, 4.7 times more Carbohydrate, 2.5 times more Fiber and 26.3 times more Protein than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Canned Ginger Root, Pickled, With Artificial Sweetener as well as Boiled All Types Kidney Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.