Nutrient Comparison: Cooked Pasta with Salt VS Red Kidney Beans per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Pasta with Salt versus 5 oz of Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Pasta with Salt vs Red Kidney Beans:
- 5 oz of Raw Red Kidney Beans contain 30.4 times more Vitamin B1, 10.8 times more Vitamin B2, 5.3 times more Vitamin B3, 7 times more Vitamin B5, 8.1 times more Vitamin B6, 56.3 times more Vitamin B9, more Vitamin C and more Vitamin K than Cooked Pasta with Salt.
- 5 ounces of Cooked Pasta with Salt have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B9, Vitamin C and Vitamin K
- Both Cooked Pasta with Salt as well as Raw Red Kidney Beans have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in five ounces.
Comparing minerals per 5 ounces for Cooked Pasta with Salt vs Red Kidney Beans:
- 5 ounces of Cooked Pasta with Salt have 8.3 times more Selenium and 10.9 times more Sodium than Red Kidney Beans.
- While 5 oz of Raw Red Kidney Beans contain 11.9 times more Calcium, 7 times more Copper, 13.4 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 Pasta with Salt.
- 5 ounces of Cooked Pasta with Salt lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Raw Red Kidney Beans contain 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 Pasta with Salt.
- 5 ounces of Cooked Pasta with Salt provide inadequate amounts of Omega 3
- Both Cooked Pasta with Salt as well as Raw Red Kidney Beans provide inadequate amounts of Omega 6 in five ounces.