Nutrient Comparison: Pan De Torta Salvadoran Bread VS Boiled California Red Kidney Beans per 5 oz
Compare the macro and micronutrient content in 5 oz of Pan De Torta Salvadoran Bread versus 5 oz of Boiled California Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Pan De Torta Salvadoran Bread vs Boiled California Red Kidney Beans:
- 5 ounces of Pan De Torta Salvadoran Bread have 2.9 times more Vitamin B2, 8.7 times more Vitamin B3 and 2.5 times more Vitamin B5 than Boiled California Red Kidney Beans.
- While 5 oz of Boiled California Red Kidney Beans contain 1.8 times more Vitamin B1 and 2.1 times more Vitamin B6 than Pan De Torta Salvadoran Pound Cake Type Bread.
Comparing minerals per 5 ounces for Pan De Torta Salvadoran Bread vs Boiled California Red Kidney Beans:
- 5 ounces of Pan De Torta Salvadoran Bread have 2.2 times more Phosphorus, 11.3 times more Selenium and 97.5 times more Sodium than Boiled California Red Kidney Beans.
- While 5 oz of Boiled California Red Kidney Beans contain 1.4 times more Calcium, 9.6 times more Copper, 1.4 times more Iron, 2.5 times more Magnesium, 2 times more Potassium and 1.4 times more Zinc than Pan De Torta Salvadoran Pound Cake Type Bread.
- Both Pan De Torta Salvadoran Bread and Boiled California Red Kidney Beans contain similar levels of Manganese per five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Pan De Torta Salvadoran Bread have 3.1 times more Energy, 193.9 times more Fat, 217.3 times more Saturated Fat, 37.9 times more Omega 3, 408 times more Omega 6 and 2.3 times more Carbohydrate than Boiled California Red Kidney Beans.
- While 5 oz of Boiled California Red Kidney Beans contain 5.5 times more Fiber and 1.3 times more Protein than Pan De Torta Salvadoran Pound Cake Type Bread.
- 5 ounces of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6