Nutrient Comparison: California Red Kidney Beans VS Cooked Pasta with Salt per 5 oz
Compare the macro and micronutrient content in 5 oz of California Red Kidney Beans versus 5 oz of Cooked Pasta with Salt 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 Pasta with Salt:
- 5 ounces of California Red Kidney Beans have 26.5 times more Vitamin B1, 11 times more Vitamin B2, 5.2 times more Vitamin B3, 7 times more Vitamin B5, 8.1 times more Vitamin B6, 56.3 times more Vitamin B9 and more Vitamin C than Cooked Pasta with Salt.
- 5 ounces of Cooked Pasta with Salt have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B9 and Vitamin C
- Both Raw California Red Kidney Beans as well as Cooked Pasta with Salt have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for California Red Kidney Beans vs Cooked Pasta with Salt:
- 5 ounces of California Red Kidney Beans have 27.9 times more Calcium, 11 times more Copper, 18.7 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 Pasta with Salt.
- While 5 oz of Cooked Pasta with Salt contain 8.3 times more Selenium and 11.9 times more Sodium than Raw California Red Kidney Beans.
- 5 ounces of Cooked Pasta with Salt 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, 2 times more Carbohydrate, 13.8 times more Fiber and 4.2 times more Protein than Cooked Pasta with Salt.
- 5 ounces of Cooked Pasta with Salt provide inadequate amounts of Omega 3
- Both Raw California Red Kidney Beans as well as Cooked Pasta with Salt provide inadequate amounts of Omega 6 in five ounces.