Lets compare vitamin content per 5 ounces of Boiled Kidney Beans vs Cooked Homemade Pasta:
Boiled All Types Kidney Beans have 1.5 times more Vitamin B5, 4.3 times more Vitamin B6, 3 times more Vitamin B9 and more Vitamin C than Cooked Homemade Pasta Made Without Egg.
While Cooked Homemade Pasta Made Without Egg contains 2.6 times more Vitamin B2 and 2.3 times more Vitamin B3 than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Cooked Homemade Pasta Made Without Egg have similar amounts of Vitamin B1 per 5 oz.
Both Boiled All Types Kidney Beans as well as Cooked Homemade Pasta Made Without Egg have insufficient amounts of Vitamin A and Vitamin B12 in 5 oz.
Comparing minerals per 5 ounces for Boiled Kidney Beans vs Cooked Homemade Pasta:
Boiled All Types Kidney Beans have 5.8 times more Calcium, 3.6 times more Copper, 2 times more Iron, 3 times more Magnesium, 2.2 times more Manganese, 3.5 times more Phosphorus, 21.3 times more Potassium and 2.7 times more Zinc than Cooked Homemade Pasta Made Without Egg.
While Cooked Homemade Pasta Made Without Egg contains 74 times more Sodium than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Cooked Homemade Pasta Made Without Egg have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled All Types Kidney Beans have 3.1 times more Omega 3 and 2 times more Protein than Cooked Homemade Pasta Made Without Egg.
While Cooked Homemade Pasta Made Without Egg contains 2 times more Fat and 4.2 times more Omega 6 than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Cooked Homemade Pasta Made Without Egg have similar amounts of Energy and Carbohydrate per 5 oz.
Both Boiled All Types Kidney Beans as well as Cooked Homemade Pasta Made Without Egg have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.