Lets compare vitamin content per 5 ounces of Cooked 51% Whole Wheat Pasta vs California Red Kidney Beans:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina has 1.4 times more Vitamin B3 than Raw California Red Kidney Beans.
While Raw California Red Kidney Beans contain 3.4 times more Vitamin B1, 2.1 times more Vitamin B2, 3.4 times more Vitamin B5, 4.1 times more Vitamin B6 and 19.7 times more Vitamin B9 than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
Comparing minerals per 5 ounces for Cooked 51% Whole Wheat Pasta vs California Red Kidney Beans:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina has 10.7 times more Selenium and 5.2 times more Water than Raw California Red Kidney Beans.
While Raw California Red Kidney Beans contain 16.3 times more Calcium, 5.5 times more Copper, 5.7 times more Iron, 3.6 times more Magnesium, 3.7 times more Phosphorus, 19.4 times more Potassium and 2.3 times more Zinc than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina and Raw California Red Kidney Beans have similar amounts of Manganese per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina has 6 times more Fat and 10.1 times more Omega 6 than Raw California Red Kidney Beans.
While Raw California Red Kidney Beans contain 2.1 times more Energy, 2.2 times more Omega 3, 1.9 times more Carbohydrate, 5.4 times more Fiber and 4.2 times more Protein than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina as well as Raw California Red Kidney Beans have insufficient amounts of Glucose and Sucrose in 5 oz.