Lets compare vitamin content per 100 grams of Boiled Kidney Beans vs Leavening agents, cream of tartar:
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, cream of tartar.
Both Boiled All Types Kidney Beans as well as Leavening agents, cream of tartar 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, cream of tartar:
Boiled All Types Kidney Beans have 4.4 times more Calcium, 21 times more Magnesium, 2.1 times more Manganese, 27.6 times more Phosphorus, 5.5 times more Selenium, 2.4 times more Zinc and 39.4 times more Water than Leavening agents, cream of tartar.
While Leavening agents, cream of tartar contain 1.7 times more Iron, 40.7 times more Potassium and 52 times more Sodium than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Leavening agents, cream of tartar have similar amounts of Copper per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled All Types Kidney Beans have more Omega 3, 32 times more Fiber and more Protein than Leavening agents, cream of tartar.
While Leavening agents, cream of tartar contain 2 times more Energy and 2.7 times more Carbohydrate than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Leavening agents, cream of tartar have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.