Lets compare vitamin content per 100 grams of California Red Kidney Beans vs Leavening agents, baking powder, low-sodium:
Raw California Red Kidney Beans have more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Leavening agents, baking powder, low-sodium.
Both Raw California Red Kidney Beans as well as Leavening agents, baking powder, low-sodium have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for California Red Kidney Beans vs Leavening agents, baking powder, low-sodium:
Raw California Red Kidney Beans have 57.9 times more Copper, 5.5 times more Magnesium, 2.4 times more Manganese, 16 times more Selenium and 3.5 times more Zinc than Leavening agents, baking powder, low-sodium.
While Leavening agents, baking powder, low-sodium contain 22.2 times more Calcium, 17 times more Phosphorus, 6.8 times more Potassium and 8.2 times more Sodium than Raw California Red Kidney Beans.
Both Raw California Red Kidney Beans and Leavening agents, baking powder, low-sodium have similar amounts of Iron per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw California Red Kidney Beans have 3.4 times more Energy, 2.9 times more Omega 3, 1.3 times more Carbohydrate, 11.3 times more Fiber and 243.7 times more Protein than Leavening agents, baking powder, low-sodium.
Both Raw California Red 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.