Lets compare vitamin content per 100 grams of Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) vs Boiled Kidney Beans:
Boiled All Types Kidney Beans contain 3.4 times more Vitamin B1, 1.6 times more Vitamin B2, 4.3 times more Vitamin B5, 2.3 times more Vitamin B6, 3 times more Vitamin B9, 6 times more Vitamin C and 4.2 times more Vitamin K than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) and Boiled All Types Kidney Beans have similar amounts of Vitamin B3 per 100 g.
Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) 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 Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) vs Boiled Kidney Beans:
Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) has 3.2 times more Calcium, 8.1 times more Selenium and 1.3 times more Water than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 1.4 times more Copper, 2 times more Iron, 1.6 times more Magnesium, 1.5 times more Phosphorus, 3.4 times more Potassium and 1.6 times more Zinc than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) and Boiled All Types Kidney Beans have similar amounts of Manganese per 100 g.
Comparison of macro-nutrients per 100 grams:
Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) has 7.4 times more Fat, 7.3 times more Saturated Fat, 1.4 times more Omega 3 and 17 times more Omega 6 than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 2.1 times more Energy, 19.3 times more Carbohydrate and 32 times more Fiber than Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) and Boiled All Types Kidney Beans have similar amounts of Protein per 100 g.
Both Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) as well as Boiled All Types Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.