Lets compare vitamin content per 100 grams of Chinese Cabbage vs Boiled Kidney Beans:
Raw Chinese Cabbage has more Vitamin A, 1.2 times more Vitamin B2, 1.6 times more Vitamin B6, 37.5 times more Vitamin C and 5.4 times more Vitamin K than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 4 times more Vitamin B1, 2.5 times more Vitamin B5 and 2 times more Vitamin B9 than Raw Chinese Cabbage.
Both Raw Chinese Cabbage and Boiled All Types Kidney Beans have similar amounts of Vitamin B3 per 100 g.
Both Raw Chinese Cabbage as well as Boiled All Types Kidney Beans have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Chinese Cabbage vs Boiled Kidney Beans:
Raw Chinese Cabbage has 3 times more Calcium, 65 times more Sodium and 1.4 times more Water than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 10.3 times more Copper, 2.8 times more Iron, 2.2 times more Magnesium, 2.7 times more Manganese, 3.7 times more Phosphorus, 1.6 times more Potassium, 2.2 times more Selenium and 5.3 times more Zinc than Raw Chinese Cabbage.
Comparison of macro-nutrients per 100 grams:
Raw Chinese Cabbage has 3.7 times more Sugars than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 9.8 times more Energy, 3.1 times more Omega 3, 10.5 times more Carbohydrate, 6.4 times more Fiber and 5.8 times more Protein than Raw Chinese Cabbage.
Both Raw Chinese Cabbage as well as Boiled All Types Kidney Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.