Nutrient Comparison: Dry Somen Japanese Noodles VS Boiled Red Kidney Beans per 5 oz
Compare the macro and micronutrient content in 5 oz of Dry Somen Japanese Noodles versus 5 oz of Boiled Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Dry Somen Japanese Noodles vs Boiled Red Kidney Beans:
- 5 ounces of Dry Somen Japanese Noodles have 1.5 times more Vitamin B3 and 2.2 times more Vitamin B5 than Boiled Red Kidney Beans.
- While 5 oz of Boiled Red Kidney Beans contain 1.6 times more Vitamin B1, 2.2 times more Vitamin B2, 2.4 times more Vitamin B6 and 9.3 times more Vitamin B9 than Dry Somen Japanese Noodles.
- Both Dry Somen Japanese Noodles as well as Boiled Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Dry Somen Japanese Noodles vs Boiled Red Kidney Beans:
- 5 ounces of Dry Somen Japanese Noodles have 6.9 times more Selenium and 920 times more Sodium than Boiled Red Kidney Beans.
- While 5 oz of Boiled Red Kidney Beans contain 1.7 times more Copper, 2.2 times more Iron, 1.6 times more Magnesium, 1.8 times more Phosphorus, 2.5 times more Potassium and 2.4 times more Zinc than Dry Somen Japanese Noodles.
- Both Dry Somen Japanese Noodles and Boiled Red Kidney Beans contain similar levels of Calcium and Manganese per five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Dry Somen Japanese Noodles have 2.8 times more Energy, 3.3 times more Carbohydrate and 1.3 times more Protein than Boiled Red Kidney Beans.
- While 5 oz of Boiled Red Kidney Beans contain 5.8 times more Omega 3 and 1.7 times more Fiber than Dry Somen Japanese Noodles.
- 5 ounces of Dry Somen Japanese Noodles provide inadequate amounts of Omega 3
- Both Dry Somen Japanese Noodles as well as Boiled Red Kidney Beans provide inadequate amounts of Omega 6 in five ounces.