Nutrient Comparison: Cooked Homemade Pasta VS Red Kidney Beans per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Homemade Pasta versus 1 kg of Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked Homemade Pasta vs Red Kidney Beans:
- 1 kg of Raw Red Kidney Beans contains 3.3 times more Vitamin B1, 1.5 times more Vitamin B2, 1.6 times more Vitamin B3, 5.2 times more Vitamin B5, 14.2 times more Vitamin B6, 9.2 times more Vitamin B9 and more Vitamin C than Cooked Homemade Pasta Made Without Egg.
- 1 kilogram of Cooked Homemade Pasta have insufficient amounts of Vitamin C
- Both Cooked Homemade Pasta Made Without Egg as well as Raw Red Kidney Beans have insufficient amounts of Vitamin A and Vitamin B12 in one kilogram.
Comparing minerals per 1 kilogram for Cooked Homemade Pasta vs Red Kidney Beans:
- 1 kilogram of Cooked Homemade Pasta has 6.2 times more Sodium than Red Kidney Beans.
- While 1 kg of Raw Red Kidney Beans contains 13.8 times more Calcium, 11.7 times more Copper, 5.9 times more Iron, 9.9 times more Magnesium, 5.8 times more Manganese, 10.2 times more Phosphorus, 71.5 times more Potassium and 7.5 times more Zinc than Cooked Homemade Pasta Made Without Egg.
- 1 kilogram of Cooked Homemade Pasta lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Cooked Homemade Pasta has 2 times more Omega 6 than Red Kidney Beans.
- While 1 kg of Raw Red Kidney Beans contains 2.7 times more Energy, 6.5 times more Omega 3, 2.4 times more Carbohydrate and 5.2 times more Protein than Cooked Homemade Pasta Made Without Egg.
- 1 kilogram of Red Kidney Beans provide inadequate amounts of Omega 6