Lets compare vitamin content per 100 grams of Leavening agents, baking powder, double-acting, straight phosphate vs Boiled Kidney Beans:
Boiled All Types Kidney Beans contain 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, double-acting, straight phosphate.
Both Leavening agents, baking powder, double-acting, straight phosphate as well as Boiled All Types Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Leavening agents, baking powder, double-acting, straight phosphate vs Boiled Kidney Beans:
Leavening agents, baking powder, double-acting, straight phosphate have 210.4 times more Calcium, 5.1 times more Iron, 71.9 times more Phosphorus and 7893 times more Sodium than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 16.6 times more Copper, 30.7 times more Manganese, 81 times more Potassium, 5.5 times more Selenium, 50 times more Zinc and 16.7 times more Water than Leavening agents, baking powder, double-acting, straight phosphate.
Both Leavening agents, baking powder, double-acting, straight phosphate and Boiled All Types Kidney Beans have similar amounts of Magnesium per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled All Types Kidney Beans contain 2.5 times more Energy, more Omega 3, 32 times more Fiber and 86.7 times more Protein than Leavening agents, baking powder, double-acting, straight phosphate.
Both Leavening agents, baking powder, double-acting, straight phosphate and Boiled All Types Kidney Beans have similar amounts of Carbohydrate per 100 g.
Both Leavening agents, baking powder, double-acting, straight phosphate as well as Boiled All Types Kidney Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.