Lets compare vitamin content per 7 ounces of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) vs California Red Kidney Beans:
Raw California Red Kidney Beans contain 11.3 times more Vitamin B1, 5.9 times more Vitamin B2, 3.9 times more Vitamin B3, 15.3 times more Vitamin B5, 7.6 times more Vitamin B6, 9 times more Vitamin B9 and 22.5 times more Vitamin C than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) as well as Raw California Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) vs California Red Kidney Beans:
Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) has 2.8 times more Selenium and 7.4 times more Water than Raw California Red Kidney Beans.
While Raw California Red Kidney Beans contain 1.8 times more Calcium, 7 times more Copper, 8.4 times more Iron, 5.9 times more Magnesium, 2.6 times more Manganese, 4.4 times more Phosphorus, 12.4 times more Potassium and 4 times more Zinc than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
Comparison of macro-nutrients per 7 ounces:
Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) has 14.8 times more Fat, 14.8 times more Saturated Fat, 2.9 times more Omega 3 and 34 times more Omega 6 than Raw California Red Kidney Beans.
While Raw California Red Kidney Beans contain 5.4 times more Energy, 50.7 times more Carbohydrate, 124.5 times more Fiber and 3.4 times more Protein than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) as well as Raw California Red Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.