Nutrient Comparison: Red Kidney Beans VS Cooked Pasta with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Red Kidney Beans versus 14 oz of Cooked Pasta with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Red Kidney Beans vs Cooked Pasta with Salt:
- 14 ounces of Red Kidney Beans have 30.4 times more Vitamin B1, 10.8 times more Vitamin B2, 5.3 times more Vitamin B3, 7 times more Vitamin B5, 8.1 times more Vitamin B6, 56.3 times more Vitamin B9, more Vitamin C and more Vitamin K than Cooked Pasta with Salt.
- 14 ounces of Cooked Pasta with Salt have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B9, Vitamin C and Vitamin K
- Both Raw Red Kidney Beans as well as Cooked Pasta with Salt have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 14 ounces.
Comparing minerals per 14 ounces for Red Kidney Beans vs Cooked Pasta with Salt:
- 14 ounces of Red Kidney Beans have 11.9 times more Calcium, 7 times more Copper, 13.4 times more Iron, 7.7 times more Magnesium, 3.5 times more Manganese, 7 times more Phosphorus, 30.9 times more Potassium and 5.5 times more Zinc than Cooked Pasta with Salt.
- While 14 oz of Cooked Pasta with Salt contain 8.3 times more Selenium and 10.9 times more Sodium than Raw Red Kidney Beans.
- 14 ounces of Cooked Pasta with Salt lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Red Kidney Beans have 2.1 times more Energy, 14.9 times more Omega 3, 2 times more Carbohydrate, 3.8 times more Sugars, 8.4 times more Fiber and 3.9 times more Protein than Cooked Pasta with Salt.
- 14 ounces of Cooked Pasta with Salt provide inadequate amounts of Omega 3
- Both Raw Red Kidney Beans as well as Cooked Pasta with Salt provide inadequate amounts of Omega 6 in 14 ounces.