Lets compare vitamin content per 100 grams of Boiled Kidney Beans vs Leavening agents, baking powder, low-sodium:
Boiled All Types Kidney Beans have more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C and more Vitamin K than Leavening agents, baking powder, low-sodium.
Both Boiled All Types Kidney Beans as well as Leavening agents, baking powder, low-sodium have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Boiled Kidney Beans vs Leavening agents, baking powder, low-sodium:
Boiled All Types Kidney Beans have 11.4 times more Copper, 1.4 times more Magnesium, 5.5 times more Selenium, 1.4 times more Zinc and 10.8 times more Water than Leavening agents, baking powder, low-sodium.
While Leavening agents, baking powder, low-sodium contain 123.8 times more Calcium, 3.7 times more Iron, 49.8 times more Phosphorus, 24.9 times more Potassium and 90 times more Sodium than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Leavening agents, baking powder, low-sodium have similar amounts of Manganese per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled All Types Kidney Beans have 1.3 times more Energy, 5.9 times more Omega 3, 2.9 times more Fiber and 86.7 times more Protein than Leavening agents, baking powder, low-sodium.
While Leavening agents, baking powder, low-sodium contain 2.1 times more Carbohydrate than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Leavening agents, baking powder, low-sodium have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.