Nutrient Comparison: Tortillas, ready-to-bake or -fry, flour, shelf stable VS California Red Kidney Beans per 5 oz
Compare the macro and micronutrient content in 5 oz of Tortillas, ready-to-bake or -fry, flour, shelf stable versus 5 oz of California Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Tortillas, ready-to-bake or -fry, flour, shelf stable vs California Red Kidney Beans:
- 5 ounces of Tortillas, ready-to-bake or -fry, flour, shelf stable have 2 times more Vitamin B3 than California Red Kidney Beans.
- While 5 oz of Raw California Red Kidney Beans contain 1.8 times more Vitamin B2, 2.8 times more Vitamin B5, 14.2 times more Vitamin B6, 3.3 times more Vitamin B9 and more Vitamin C than Tortillas, ready-to-bake or -fry, flour, shelf stable.
- Both Tortillas, ready-to-bake or -fry, flour, shelf stable and California Red Kidney Beans provide similar amounts of Vitamin B1 per five ounces.
- 5 ounces of Tortillas, ready-to-bake or -fry, flour, shelf stable have insufficient amounts of Vitamin C
- Both Tortillas, ready-to-bake or -fry, flour, shelf stable as well as Raw California Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Tortillas, ready-to-bake or -fry, flour, shelf stable vs California Red Kidney Beans:
- 5 ounces of Tortillas, ready-to-bake or -fry, flour, shelf stable have 6.8 times more Selenium and 67.5 times more Sodium than California Red Kidney Beans.
- While 5 oz of Raw California Red Kidney Beans contain 9.6 times more Copper, 2.8 times more Iron, 7.6 times more Magnesium, 1.9 times more Manganese, 1.9 times more Phosphorus, 11.2 times more Potassium and 4.5 times more Zinc than Tortillas, ready-to-bake or -fry, flour, shelf stable.
- Both Tortillas, ready-to-bake or -fry, flour, shelf stable and California Red Kidney Beans contain similar levels of Calcium per five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Tortillas, ready-to-bake or -fry, flour, shelf stable have 30.3 times more Fat, 34 times more Saturated Fat, 4.6 times more Omega 3 and 32.7 times more Omega 6 than California Red Kidney Beans.
- While 5 oz of Raw California Red Kidney Beans contain 10.4 times more Fiber and 3 times more Protein than Tortillas, ready-to-bake or -fry, flour, shelf stable.
- Both Tortillas, ready-to-bake or -fry, flour, shelf stable and California Red Kidney Beans offer comparable quantities of Energy and Carbohydrate per five ounces.
- 5 ounces of California Red Kidney Beans provide inadequate amounts of Omega 6