Lets compare vitamin content per 14 ounces of Cooked Corn And Rice Pasta vs Canned Kidney Beans:
Cooked Gluten-free Pasta from Corn And Rice Flour has 1.5 times more Vitamin B2 than Canned All Types Kidney Beans.
While Canned All Types Kidney Beans contain 2.3 times more Vitamin B1, 1.7 times more Vitamin B3, 2 times more Vitamin B6, 9 times more Vitamin B9, more Vitamin C and more Vitamin K than Cooked Gluten-free Pasta from Corn And Rice Flour.
Both Cooked Gluten-free Pasta from Corn And Rice Flour and Canned All Types Kidney Beans have similar amounts of Vitamin B5 per 14 oz.
Both Cooked Gluten-free Pasta from Corn And Rice Flour as well as Canned All Types Kidney Beans have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Cooked Corn And Rice Pasta vs Canned Kidney Beans:
Cooked Gluten-free Pasta from Corn And Rice Flour has 2.4 times more Selenium than Canned All Types Kidney Beans.
While Canned All Types Kidney Beans contain 17 times more Calcium, 6.8 times more Copper, 5.3 times more Iron, 2.5 times more Magnesium, 1.8 times more Manganese, 2.7 times more Phosphorus, 9.9 times more Potassium, 74 times more Sodium, 1.7 times more Zinc and 1.4 times more Water than Cooked Gluten-free Pasta from Corn And Rice Flour.
Comparison of macro-nutrients per 14 ounces:
Cooked Gluten-free Pasta from Corn And Rice Flour has 2.1 times more Energy, 1.7 times more Fat, 3 times more Omega 6 and 2.6 times more Carbohydrate than Canned All Types Kidney Beans.
While Canned All Types Kidney Beans contain 6.3 times more Omega 3, more Sugars, 3.1 times more Fiber and 1.6 times more Protein than Cooked Gluten-free Pasta from Corn And Rice Flour.
Both Cooked Gluten-free Pasta from Corn And Rice Flour as well as Canned All Types Kidney Beans have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 14 oz.