Nutrient Comparison: California Red Kidney Beans VS Cooked Enriched Pasta per 5 oz
Compare the macro and micronutrient content in 5 oz of California Red Kidney Beans versus 5 oz of Cooked Enriched Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of California Red Kidney Beans vs Cooked Enriched Pasta:
- 5 ounces of California Red Kidney Beans have 1.9 times more Vitamin B1, 1.6 times more Vitamin B2, 1.2 times more Vitamin B3, 7 times more Vitamin B5, 8.1 times more Vitamin B6, 5.4 times more Vitamin B9 and more Vitamin C than Cooked Enriched Pasta.
- 5 ounces of Cooked Enriched Pasta have insufficient amounts of Vitamin C
- Both Raw California Red Kidney Beans as well as Cooked Enriched Pasta have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for California Red Kidney Beans vs Cooked Enriched Pasta:
- 5 ounces of California Red Kidney Beans have 27.9 times more Calcium, 11 times more Copper, 7.3 times more Iron, 8.9 times more Magnesium, 3.1 times more Manganese, 7 times more Phosphorus, 33.9 times more Potassium and 5 times more Zinc than Cooked Enriched Pasta.
- While 5 oz of Cooked Enriched Pasta contain 8.3 times more Selenium than Raw California Red Kidney Beans.
- 5 ounces of Cooked Enriched Pasta lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of California Red Kidney Beans have 2.1 times more Energy, 3.5 times more Omega 3, 1.9 times more Carbohydrate, 13.8 times more Fiber and 4.2 times more Protein than Cooked Enriched Pasta.
- 5 ounces of Cooked Enriched Pasta provide inadequate amounts of Omega 3
- Both Raw California Red Kidney Beans as well as Cooked Enriched Pasta provide inadequate amounts of Omega 6 in five ounces.