Nutrient Comparison: California Red Kidney Beans VS Cooked Corn Pasta per 5 oz
Compare the macro and micronutrient content in 5 oz of California Red Kidney Beans versus 5 oz of Cooked Corn 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 Corn Pasta:
- 5 ounces of California Red Kidney Beans have 10 times more Vitamin B1, 9.5 times more Vitamin B2, 3.7 times more Vitamin B3, 6.1 times more Vitamin B5, 6.8 times more Vitamin B6, 65.7 times more Vitamin B9 and more Vitamin C than Cooked Corn Pasta.
- 5 ounces of Cooked Corn Pasta have insufficient amounts of Vitamin B2, Vitamin B9 and Vitamin C
- Both Raw California Red Kidney Beans as well as Cooked Corn Gluten-free Pasta have insufficient amounts of Vitamin A and Vitamin B12 in five ounces.
Comparing minerals per 5 ounces for California Red Kidney Beans vs Cooked Corn Pasta:
- 5 ounces of California Red Kidney Beans have 195 times more Calcium, 17.2 times more Copper, 37.4 times more Iron, 4.4 times more Magnesium, 6.5 times more Manganese, 5.3 times more Phosphorus, 48.1 times more Potassium and 4 times more Zinc than Cooked Corn Pasta.
- Both California Red Kidney Beans and Cooked Corn Pasta contain similar levels of Selenium per five ounces.
- 5 ounces of Cooked Corn Pasta lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of California Red Kidney Beans have 2.6 times more Energy, 8.4 times more Omega 3, 2.1 times more Carbohydrate, 5.2 times more Fiber and 9.3 times more Protein than Cooked Corn Pasta.
- 5 ounces of Cooked Corn Pasta provide inadequate amounts of Omega 3
- Both Raw California Red Kidney Beans as well as Cooked Corn Gluten-free Pasta provide inadequate amounts of Omega 6 in five ounces.