Nutrient Comparison: Soy Vermicelli VS Boiled California Red Kidney Beans per 14 oz
Compare the macro and micronutrient content in 14 oz of Soy Vermicelli versus 14 oz of Boiled California Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Soy Vermicelli vs Boiled California Red Kidney Beans:
- 14 oz of Boiled California Red Kidney Beans contain more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B6 and more Vitamin B9 than Vermicelli, made from soy.
- 14 ounces of Soy Vermicelli have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6 and Vitamin B9
- Both Vermicelli, made from soy as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Soy Vermicelli vs Boiled California Red Kidney Beans:
- 14 ounces of Soy Vermicelli have 6.6 times more Copper, 22.5 times more Selenium and 4.9 times more Zinc than Boiled California Red Kidney Beans.
- While 14 oz of Boiled California Red Kidney Beans contain 1.6 times more Iron, 24 times more Magnesium, 6.9 times more Phosphorus and 139.7 times more Potassium than Vermicelli, made from soy.
- Both Soy Vermicelli and Boiled California Red Kidney Beans contain similar levels of Calcium per 14 ounces.
- 14 ounces of Soy Vermicelli lack sufficient amounts of Magnesium and Potassium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Soy Vermicelli have 2.7 times more Energy and 3.7 times more Carbohydrate than Boiled California Red Kidney Beans.
- While 14 oz of Boiled California Red Kidney Beans contain 8 times more Omega 3, 2.4 times more Fiber and 91.3 times more Protein than Vermicelli, made from soy.
- 14 ounces of Soy Vermicelli provide inadequate amounts of Omega 3 and Protein
- Both Vermicelli, made from soy as well as Boiled California Red Kidney Beans provide inadequate amounts of Omega 6 in 14 ounces.