Nutrient Comparison: Red Kidney Beans VS Cooked Enriched Pasta with Salt per 5 oz
Compare the macro and micronutrient content in 5 oz of Red Kidney Beans versus 5 oz of Cooked Enriched Pasta with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Red Kidney Beans vs Cooked Enriched Pasta with Salt:
- 5 ounces of Red Kidney Beans have 2.2 times more Vitamin B1, 1.6 times more Vitamin B2, 1.2 times more Vitamin B3, 7 times more Vitamin B5, 8.1 times more Vitamin B6, 5.4 times more Vitamin B9, more Vitamin C and more Vitamin K than Cooked Enriched Pasta with Salt.
- 5 ounces of Cooked Enriched Pasta with Salt have insufficient amounts of Vitamin C and Vitamin K
- Both Raw Red Kidney Beans as well as Cooked Enriched Pasta with Salt have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in five ounces.
Comparing minerals per 5 ounces for Red Kidney Beans vs Cooked Enriched Pasta with Salt:
- 5 ounces of Red Kidney Beans have 11.9 times more Calcium, 7 times more Copper, 5.2 times more Iron, 7.7 times more Magnesium, 3.5 times more Manganese, 7 times more Phosphorus, 30.9 times more Potassium and 5.5 times more Zinc than Cooked Enriched Pasta with Salt.
- While 5 oz of Cooked Enriched Pasta with Salt contain 8.3 times more Selenium and 10.9 times more Sodium than Raw Red Kidney Beans.
- 5 ounces of Cooked Enriched Pasta with Salt lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Red Kidney Beans have 2.1 times more Energy, 14.9 times more Omega 3, 2 times more Carbohydrate, 3.8 times more Sugars, 8.4 times more Fiber and 3.9 times more Protein than Cooked Enriched Pasta with Salt.
- 5 ounces of Cooked Enriched Pasta with Salt provide inadequate amounts of Omega 3
- Both Raw Red Kidney Beans as well as Cooked Enriched Pasta with Salt provide inadequate amounts of Omega 6 in five ounces.