Lets compare vitamin content per 5 ounces of Boiled Kidney Beans vs Cooked Vegetable Macaroni:
Boiled All Types Kidney Beans have 1.4 times more Vitamin B1, 5 times more Vitamin B6, 2 times more Vitamin B9, more Vitamin C and 28 times more Vitamin K than Cooked Enriched Vegetable Macaroni.
While Cooked Enriched Vegetable Macaroni contains 1.9 times more Vitamin B3, 1.6 times more Vitamin B5 and 7 times more Vitamin E than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Cooked Enriched Vegetable Macaroni have similar amounts of Vitamin B2 per 5 oz.
Both Boiled All Types Kidney Beans as well as Cooked Enriched Vegetable Macaroni have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Boiled Kidney Beans vs Cooked Vegetable Macaroni:
Boiled All Types Kidney Beans have 3.2 times more Calcium, 2.3 times more Copper, 4.5 times more Iron, 2.2 times more Magnesium, 2.8 times more Phosphorus, 13.1 times more Potassium and 2.3 times more Zinc than Cooked Enriched Vegetable Macaroni.
While Cooked Enriched Vegetable Macaroni contains 2.3 times more Manganese and 18 times more Selenium than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Cooked Enriched Vegetable Macaroni have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled All Types Kidney Beans have 34 times more Omega 3, 1.5 times more Fiber and 1.9 times more Protein than Cooked Enriched Vegetable Macaroni.
While Cooked Enriched Vegetable Macaroni contains 3.6 times more Sugars than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Cooked Enriched Vegetable Macaroni have similar amounts of Energy and Carbohydrate per 5 oz.
Both Boiled All Types Kidney Beans as well as Cooked Enriched Vegetable Macaroni have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.