Nutrient Comparison: Cooked Homemade Pasta VS Boiled California Red Kidney Beans per 1 lb
Compare the macro and micronutrient content in 1 lb of Cooked Homemade Pasta versus 1 lb of Boiled California Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Cooked Homemade Pasta vs Boiled California Red Kidney Beans:
- 1 pound of Cooked Homemade Pasta has 1.4 times more Vitamin B1, 2.4 times more Vitamin B2 and 2.5 times more Vitamin B3 than Boiled California Red Kidney Beans.
- While 1 lb of Boiled California Red Kidney Beans contains 1.5 times more Vitamin B5, 3.7 times more Vitamin B6 and 1.7 times more Vitamin B9 than Cooked Homemade Pasta Made Without Egg.
- Both Cooked Homemade Pasta Made Without Egg as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in one pound.
Comparing minerals per 1 pound for Cooked Homemade Pasta vs Boiled California Red Kidney Beans:
- 1 pound of Cooked Homemade Pasta has 18.5 times more Sodium than Boiled California Red Kidney Beans.
- While 1 lb of Boiled California Red Kidney Beans contains 11 times more Calcium, 4.8 times more Copper, 2.6 times more Iron, 3.4 times more Magnesium, 1.6 times more Manganese, 3.4 times more Phosphorus, 22.1 times more Potassium and 2.3 times more Zinc than Cooked Homemade Pasta Made Without Egg.
- 1 pound of Cooked Homemade Pasta lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 1 pound:
- 1 pound of Cooked Homemade Pasta has 1.7 times more Omega 3 and 22.7 times more Omega 6 than Boiled California Red Kidney Beans.
- While 1 lb of Boiled California Red Kidney Beans contains 2.1 times more Protein than Cooked Homemade Pasta Made Without Egg.
- Both Cooked Homemade Pasta and Boiled California Red Kidney Beans offer comparable quantities of Energy and Carbohydrate per one pound.
- 1 pound of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6