Nutrient Comparison: Boiled California Red Kidney Beans VS Soy Vermicelli per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled California Red Kidney Beans versus 5 oz of Soy Vermicelli 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 Soy Vermicelli:
- 5 ounces of Boiled California Red Kidney Beans have more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B6 and more Vitamin B9 than Soy Vermicelli.
- 5 ounces of Soy Vermicelli have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6 and Vitamin B9
- Both Boiled California Red Kidney Beans as well as Vermicelli, made from soy have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Boiled California Red Kidney Beans vs Soy Vermicelli:
- 5 ounces of Boiled California Red Kidney Beans have 1.6 times more Iron, 24 times more Magnesium, 6.9 times more Phosphorus and 139.7 times more Potassium than Soy Vermicelli.
- While 5 oz of Vermicelli, made from soy contain 6.6 times more Copper, 22.5 times more Selenium and 4.9 times more Zinc than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Soy Vermicelli contain similar levels of Calcium per five ounces.
- 5 ounces of Soy Vermicelli lack sufficient amounts of Magnesium and Potassium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Boiled California Red Kidney Beans have 8 times more Omega 3, 2.4 times more Fiber and 91.3 times more Protein than Soy Vermicelli.
- While 5 oz of Vermicelli, made from soy contain 2.7 times more Energy and 3.7 times more Carbohydrate than Boiled California Red Kidney Beans.
- 5 ounces of Soy Vermicelli provide inadequate amounts of Omega 3 and Protein
- Both Boiled California Red Kidney Beans as well as Vermicelli, made from soy provide inadequate amounts of Omega 6 in five ounces.