Nutrient Comparison: Boiled California Red Kidney Beans VS TINKYADA Cooked Brown Rice Flour Pasta per 100 g
Compare the macro and micronutrient content in 100 g of Boiled California Red Kidney Beans versus 100 g of TINKYADA Cooked Brown Rice Flour Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Boiled California Red Kidney Beans vs TINKYADA Cooked Brown Rice Flour Pasta:
- 100 grams of Boiled California Red Kidney Beans have 1.4 times more Vitamin B1, 1.4 times more Vitamin B6 and 18.5 times more Vitamin B9 than TINKYADA Cooked Brown Rice Flour Pasta.
- While 100 g of TINKYADA Cooked Brown Rice Flour Gluten-free Pasta contain 1.3 times more Vitamin B2 and 2.7 times more Vitamin B3 than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and TINKYADA Cooked Brown Rice Flour Pasta provide similar amounts of Vitamin B5 per 100 grams.
- 100 grams of TINKYADA Cooked Brown Rice Flour Pasta have insufficient amounts of Vitamin B9
- Both Boiled California Red Kidney Beans as well as TINKYADA Cooked Brown Rice Flour Gluten-free Pasta have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Boiled California Red Kidney Beans vs TINKYADA Cooked Brown Rice Flour Pasta:
- 100 grams of Boiled California Red Kidney Beans have 13.2 times more Calcium, 4.2 times more Copper, 5.6 times more Iron, 1.3 times more Magnesium, 1.6 times more Phosphorus and 16.8 times more Potassium than TINKYADA Cooked Brown Rice Flour Pasta.
- While 100 g of TINKYADA Cooked Brown Rice Flour Gluten-free Pasta contain 3.9 times more Manganese and 9.3 times more Selenium than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and TINKYADA Cooked Brown Rice Flour Pasta contain similar levels of Zinc per 100 grams.
- 100 grams of TINKYADA Cooked Brown Rice Flour Pasta lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Boiled California Red Kidney Beans have 2.3 times more Omega 3, 5.5 times more Fiber and 2.6 times more Protein than TINKYADA Cooked Brown Rice Flour Pasta.
- While 100 g of TINKYADA Cooked Brown Rice Flour Gluten-free Pasta contain 21.4 times more Omega 6 and 1.4 times more Carbohydrate than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and TINKYADA Cooked Brown Rice Flour Pasta offer comparable quantities of Energy per 100 grams.
- 100 grams of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6
- 100 grams of TINKYADA Cooked Brown Rice Flour Pasta provide inadequate amounts of Omega 3