Nutrient Comparison: Boiled California Red Kidney Beans VS Whole Wheat Pasta per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled California Red Kidney Beans versus 5 oz of Whole Wheat Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Boiled California Red Kidney Beans vs Whole Wheat Pasta:
- 5 oz of Dry Whole-Wheat Pasta contain 3.2 times more Vitamin B1, 3.5 times more Vitamin B2, 16.1 times more Vitamin B3, 4 times more Vitamin B5 and 2.7 times more Vitamin B6 than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Whole Wheat Pasta provide similar amounts of Vitamin B9 per five ounces.
- Both Boiled California Red Kidney Beans as well as Dry Whole-Wheat Pasta have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Boiled California Red Kidney Beans vs Whole Wheat Pasta:
- 5 ounces of Boiled California Red Kidney Beans have 2.3 times more Calcium than Whole Wheat Pasta.
- While 5 oz of Dry Whole-Wheat Pasta contain 1.7 times more Copper, 2.7 times more Magnesium, 9.4 times more Manganese, 2.5 times more Phosphorus, 64.7 times more Selenium and 3.5 times more Zinc than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Whole Wheat Pasta contain similar levels of Iron and Potassium per five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Dry Whole-Wheat Pasta contain 2.8 times more Energy, 32.6 times more Fat, 2.2 times more Omega 3, 53.2 times more Omega 6, 3.3 times more Carbohydrate and 1.5 times more Protein than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Whole Wheat Pasta offer comparable quantities of Fiber per five ounces.
- 5 ounces of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6