Lets compare vitamin content per 5 ounces of Cooked Somen Japanese Noodles vs Boiled California Red Kidney Beans:
Boiled California Red Kidney Beans contain 6.5 times more Vitamin B1, 1.9 times more Vitamin B2, 5.6 times more Vitamin B3, 1.3 times more Vitamin B5, 8 times more Vitamin B6, 37 times more Vitamin B9 and more Vitamin C than Cooked Somen Japanese Noodles.
Both Cooked Somen Japanese Noodles as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Somen Japanese Noodles vs Boiled California Red Kidney Beans:
Cooked Somen Japanese Noodles have 40.3 times more Sodium than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 8.3 times more Calcium, 11.6 times more Copper, 5.7 times more Iron, 24 times more Magnesium, 1.3 times more Manganese, 5.1 times more Phosphorus, 14.4 times more Potassium and 3.9 times more Zinc than Cooked Somen Japanese Noodles.
Both Cooked Somen Japanese Noodles and Boiled California Red Kidney Beans have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Somen Japanese Noodles have 1.2 times more Carbohydrate than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 5.3 times more Omega 3 and 2.3 times more Protein than Cooked Somen Japanese Noodles.
Both Cooked Somen Japanese Noodles and Boiled California Red Kidney Beans have similar amounts of Energy per 5 oz.
Both Cooked Somen Japanese Noodles as well as Boiled California Red Kidney Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.