Nutrient Comparison: Boiled Red Kidney Beans VS Cooked Pasta per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled Red Kidney Beans versus 5 oz of Cooked Pasta 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 Pasta:
- 5 ounces of Boiled Red Kidney Beans have 8 times more Vitamin B1, 2.9 times more Vitamin B2, 1.4 times more Vitamin B3, 2 times more Vitamin B5, 2.4 times more Vitamin B6, 18.6 times more Vitamin B9 and more Vitamin K than Cooked Pasta.
- 5 ounces of Cooked Pasta have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B9 and Vitamin K
- Both Boiled Red Kidney Beans as well as Cooked Pasta have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin E in five ounces.
Comparing minerals per 5 ounces for Boiled Red Kidney Beans vs Cooked Pasta:
- 5 ounces of Boiled Red Kidney Beans have 4 times more Calcium, 2.4 times more Copper, 5.9 times more Iron, 2.5 times more Magnesium, 1.5 times more Manganese, 2.4 times more Phosphorus, 9.2 times more Potassium and 2.1 times more Zinc than Cooked Pasta.
- While 5 oz of Cooked Pasta contain 22 times more Selenium than Boiled Red Kidney Beans.
- 5 ounces of Cooked Pasta lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Boiled Red Kidney Beans have 7 times more Omega 3, 4.1 times more Fiber and 1.5 times more Protein than Cooked Pasta.
- While 5 oz of Cooked Pasta contain 1.4 times more Carbohydrate than Boiled Red Kidney Beans.
- Both Boiled Red Kidney Beans and Cooked Pasta offer comparable quantities of Energy per five ounces.
- 5 ounces of Cooked Pasta provide inadequate amounts of Omega 3
- Both Boiled Red Kidney Beans as well as Cooked Pasta provide inadequate amounts of Omega 6 in five ounces.