Nutrient Comparison: California Red Kidney Beans VS Tortillas, ready-to-bake or -fry, flour, shelf stable per 5 oz
Compare the macro and micronutrient content in 5 oz of California Red Kidney Beans versus 5 oz of Tortillas, ready-to-bake or -fry, flour, shelf stable to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of California Red Kidney Beans vs Tortillas, ready-to-bake or -fry, flour, shelf stable:
- 5 ounces of California Red Kidney Beans have 1.8 times more Vitamin B2, 2.8 times more Vitamin B5, 14.2 times more Vitamin B6, 3.3 times more Vitamin B9 and more Vitamin C than Tortillas, ready-to-bake or -fry, flour, shelf stable.
- While 5 oz of Tortillas, ready-to-bake or -fry, flour, shelf stable contain 2 times more Vitamin B3 than Raw California Red Kidney Beans.
- Both California Red Kidney Beans and Tortillas, ready-to-bake or -fry, flour, shelf stable provide similar amounts of Vitamin B1 per five ounces.
- 5 ounces of Tortillas, ready-to-bake or -fry, flour, shelf stable have insufficient amounts of Vitamin C
- Both Raw California Red Kidney Beans as well as Tortillas, ready-to-bake or -fry, flour, shelf stable 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 Tortillas, ready-to-bake or -fry, flour, shelf stable:
- 5 ounces of California Red Kidney Beans have 9.6 times more Copper, 2.8 times more Iron, 7.6 times more Magnesium, 1.9 times more Manganese, 1.9 times more Phosphorus, 11.2 times more Potassium and 4.5 times more Zinc than Tortillas, ready-to-bake or -fry, flour, shelf stable.
- While 5 oz of Tortillas, ready-to-bake or -fry, flour, shelf stable contain 6.8 times more Selenium and 67.5 times more Sodium than Raw California Red Kidney Beans.
- Both California Red Kidney Beans and Tortillas, ready-to-bake or -fry, flour, shelf stable contain similar levels of Calcium per five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of California Red Kidney Beans have 1.2 times more Carbohydrate, 10.4 times more Fiber and 3 times more Protein than Tortillas, ready-to-bake or -fry, flour, shelf stable.
- While 5 oz of Tortillas, ready-to-bake or -fry, flour, shelf stable contain 30.3 times more Fat, 34 times more Saturated Fat, 4.6 times more Omega 3 and 32.7 times more Omega 6 than Raw California Red Kidney Beans.
- Both California Red Kidney Beans and Tortillas, ready-to-bake or -fry, flour, shelf stable offer comparable quantities of Energy per five ounces.
- 5 ounces of California Red Kidney Beans provide inadequate amounts of Omega 6