Lets compare vitamin content per 5 ounces of Boiled Kidney Beans vs Cooked Somen Japanese Noodles:
Boiled All Types Kidney Beans have 8 times more Vitamin B1, 1.8 times more Vitamin B2, 6 times more Vitamin B3, 1.3 times more Vitamin B5, 9.2 times more Vitamin B6, 65 times more Vitamin B9 and more Vitamin C than Cooked Somen Japanese Noodles.
Both Boiled All Types Kidney Beans as well as Cooked Somen Japanese Noodles 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 Somen Japanese Noodles:
Boiled All Types Kidney Beans have 4.4 times more Calcium, 8.6 times more Copper, 4.3 times more Iron, 21 times more Magnesium, 1.7 times more Manganese, 5.1 times more Phosphorus, 14 times more Potassium and 4.5 times more Zinc than Cooked Somen Japanese Noodles.
While Cooked Somen Japanese Noodles contain 161 times more Sodium than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Cooked Somen Japanese Noodles have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled All Types Kidney Beans have 28.3 times more Omega 3 and 2.2 times more Protein than Cooked Somen Japanese Noodles.
Both Boiled All Types Kidney Beans and Cooked Somen Japanese Noodles have similar amounts of Energy and Carbohydrate per 5 oz.
Both Boiled All Types Kidney Beans as well as Cooked Somen Japanese Noodles have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.