Nutrient Comparison: California Red Kidney Beans VS Cooked Whole-wheat Pasta per 5 oz
Compare the macro and micronutrient content in 5 oz of California Red Kidney Beans versus 5 oz of Cooked Whole-wheat 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 Whole-wheat Pasta:
- 5 ounces of California Red Kidney Beans have 3.4 times more Vitamin B1, 2.2 times more Vitamin B2, 2.9 times more Vitamin B5, 4.3 times more Vitamin B6, 18.8 times more Vitamin B9 and more Vitamin C than Cooked Whole-wheat Pasta.
- While 5 oz of Cooked Whole-wheat Pasta contain 1.5 times more Vitamin B3 than Raw California Red Kidney Beans.
- 5 ounces of Cooked Whole-wheat Pasta have insufficient amounts of Vitamin C
- Both Raw California Red Kidney Beans as well as Cooked Whole-wheat 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 Whole-wheat Pasta:
- 5 ounces of California Red Kidney Beans have 15 times more Calcium, 4.9 times more Copper, 5.4 times more Iron, 3 times more Magnesium, 3.2 times more Phosphorus, 15.5 times more Potassium and 1.9 times more Zinc than Cooked Whole-wheat Pasta.
- While 5 oz of Cooked Whole-wheat Pasta contain 1.3 times more Manganese and 11.3 times more Selenium than Raw California Red Kidney Beans.
- 5 ounces of Cooked Whole-wheat Pasta lack sufficient amounts of Calcium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of California Red Kidney Beans have 2.2 times more Energy, 2.3 times more Omega 3, 2 times more Carbohydrate, 6.4 times more Fiber and 4.1 times more Protein than Cooked Whole-wheat Pasta.
- While 5 oz of Cooked Whole-wheat Pasta contain 10 times more Omega 6 than Raw California Red Kidney Beans.
- 5 ounces of California Red Kidney Beans provide inadequate amounts of Omega 6