Nutrient Comparison: Boiled Red Kidney Beans VS Dry Somen Japanese Noodles per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled Red Kidney Beans versus 14 oz of Dry Somen Japanese Noodles to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Boiled Red Kidney Beans vs Dry Somen Japanese Noodles:
- 14 ounces of Boiled Red Kidney Beans have 1.6 times more Vitamin B1, 2.2 times more Vitamin B2, 2.4 times more Vitamin B6 and 9.3 times more Vitamin B9 than Dry Somen Japanese Noodles.
- While 14 oz of Dry Somen Japanese Noodles contain 1.5 times more Vitamin B3 and 2.2 times more Vitamin B5 than Boiled Red Kidney Beans.
- Both Boiled Red Kidney Beans as well as Dry Somen Japanese Noodles have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Boiled Red Kidney Beans vs Dry Somen Japanese Noodles:
- 14 ounces of Boiled Red Kidney Beans have 1.2 times more Calcium, 1.7 times more Copper, 2.2 times more Iron, 1.6 times more Magnesium, 1.8 times more Phosphorus, 2.5 times more Potassium and 2.4 times more Zinc than Dry Somen Japanese Noodles.
- While 14 oz of Dry Somen Japanese Noodles contain 6.9 times more Selenium and 920 times more Sodium than Boiled Red Kidney Beans.
- Both Boiled Red Kidney Beans and Dry Somen Japanese Noodles contain similar levels of Manganese per 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Boiled Red Kidney Beans have 5.8 times more Omega 3 and 1.7 times more Fiber than Dry Somen Japanese Noodles.
- While 14 oz of Dry Somen Japanese Noodles contain 2.8 times more Energy, 3.3 times more Carbohydrate and 1.3 times more Protein than Boiled Red Kidney Beans.
- 14 ounces of Dry Somen Japanese Noodles provide inadequate amounts of Omega 3
- Both Boiled Red Kidney Beans as well as Dry Somen Japanese Noodles provide inadequate amounts of Omega 6 in 14 ounces.