Nutrient Comparison: California Red Kidney Beans VS Cooked Homemade Pasta per 1 lb
Compare the macro and micronutrient content in 1 lb of California Red Kidney Beans versus 1 lb of Cooked Homemade Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of California Red Kidney Beans vs Cooked Homemade Pasta:
- 1 pound of California Red Kidney Beans has 2.9 times more Vitamin B1, 1.5 times more Vitamin B2, 1.5 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.
- 1 pound of Cooked Homemade Pasta have insufficient amounts of Vitamin C
- Both Raw California Red Kidney Beans as well as Cooked Homemade Pasta Made Without Egg have insufficient amounts of Vitamin A and Vitamin B12 in one pound.
Comparing minerals per 1 pound for California Red Kidney Beans vs Cooked Homemade Pasta:
- 1 pound of California Red Kidney Beans has 32.5 times more Calcium, 18.3 times more Copper, 8.3 times more Iron, 11.4 times more Magnesium, 5.2 times more Manganese, 10.1 times more Phosphorus, 78.4 times more Potassium and 6.9 times more Zinc than Cooked Homemade Pasta.
- While 1 lb of Cooked Homemade Pasta Made Without Egg contains 6.7 times more Sodium than Raw California Red Kidney Beans.
- 1 pound of Cooked Homemade Pasta lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 1 pound:
- 1 pound of California Red Kidney Beans has 2.7 times more Energy, 1.5 times more Omega 3, 2.4 times more Carbohydrate and 5.6 times more Protein than Cooked Homemade Pasta.
- While 1 lb of Cooked Homemade Pasta Made Without Egg contains 8.4 times more Omega 6 than Raw California Red Kidney Beans.
- 1 pound of California Red Kidney Beans provide inadequate amounts of Omega 6