Nutrient Comparison: Boiled Red Kidney Beans VS Cooked Somen Japanese Noodles per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled Red Kidney Beans versus 5 oz of Cooked Somen Japanese Noodles to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Boiled Red Kidney Beans vs Cooked Somen Japanese Noodles:
- 5 ounces of Boiled Red Kidney Beans have 8 times more Vitamin B1, 1.8 times more Vitamin B2, 6 times more Vitamin B3, 1.3 times more Vitamin B5, 9.2 times more Vitamin B6 and 65 times more Vitamin B9 than Cooked Somen Japanese Noodles.
- 5 ounces of Cooked Somen Japanese Noodles have insufficient amounts of Vitamin B1, Vitamin B3, Vitamin B6 and Vitamin B9
- Both Boiled Red Kidney Beans as well as Cooked Somen Japanese Noodles have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Boiled Red Kidney Beans vs Cooked Somen Japanese Noodles:
- 5 ounces of Boiled Red Kidney Beans have 3.5 times more Calcium, 9.7 times more Copper, 5.7 times more Iron, 22.5 times more Magnesium, 1.9 times more Manganese, 5.3 times more Phosphorus, 13.9 times more Potassium and 4.9 times more Zinc than Cooked Somen Japanese Noodles.
- While 5 oz of Cooked Somen Japanese Noodles contain 80.5 times more Sodium than Boiled Red Kidney Beans.
- 5 ounces of Cooked Somen Japanese Noodles lack sufficient amounts of Calcium, Magnesium and Potassium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Boiled Red Kidney Beans have 28 times more Omega 3 and 2.2 times more Protein than Cooked Somen Japanese Noodles.
- Both Boiled Red Kidney Beans and Cooked Somen Japanese Noodles offer comparable quantities of Energy and Carbohydrate per five ounces.
- 5 ounces of Cooked Somen Japanese Noodles provide inadequate amounts of Omega 3
- Both Boiled Red Kidney Beans as well as Cooked Somen Japanese Noodles provide inadequate amounts of Omega 6 in five ounces.