Nutrient Comparison: Cooked Pasta with Salt VS California Red Kidney Beans per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Pasta with Salt versus 14 oz of California Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Pasta with Salt vs California Red Kidney Beans:
- 14 oz of Raw California Red Kidney Beans contain 26.5 times more Vitamin B1, 11 times more Vitamin B2, 5.2 times more Vitamin B3, 7 times more Vitamin B5, 8.1 times more Vitamin B6, 56.3 times more Vitamin B9 and more Vitamin C than Cooked Pasta with Salt.
- 14 ounces of Cooked Pasta with Salt have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B9 and Vitamin C
- Both Cooked Pasta with Salt as well as Raw California Red Kidney Beans have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Pasta with Salt vs California Red Kidney Beans:
- 14 ounces of Cooked Pasta with Salt have 8.3 times more Selenium and 11.9 times more Sodium than California Red Kidney Beans.
- While 14 oz of Raw California Red Kidney Beans contain 27.9 times more Calcium, 11 times more Copper, 18.7 times more Iron, 8.9 times more Magnesium, 3.1 times more Manganese, 7 times more Phosphorus, 33.9 times more Potassium and 5 times more Zinc than Cooked Pasta with Salt.
- 14 ounces of Cooked Pasta with Salt lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Raw California Red Kidney Beans contain 2.1 times more Energy, 3.5 times more Omega 3, 2 times more Carbohydrate, 13.8 times more Fiber and 4.2 times more Protein than Cooked Pasta with Salt.
- 14 ounces of Cooked Pasta with Salt provide inadequate amounts of Omega 3
- Both Cooked Pasta with Salt as well as Raw California Red Kidney Beans provide inadequate amounts of Omega 6 in 14 ounces.