Nutrient Comparison: Boiled California Red Kidney Beans VS 51% Whole Wheat Pasta with Enriched Semolina per 100 g
Compare the macro and micronutrient content in 100 g of Boiled California Red Kidney Beans versus 100 g of 51% Whole Wheat Pasta with Enriched Semolina 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 51% Whole Wheat Pasta with Enriched Semolina:
- 100 g of Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contain 4.3 times more Vitamin B1, 5 times more Vitamin B2, 16 times more Vitamin B3, 3.2 times more Vitamin B5, 2.3 times more Vitamin B6 and 1.5 times more Vitamin B9 than Boiled California Red Kidney Beans.
Comparing minerals per 100 grams for Boiled California Red Kidney Beans vs 51% Whole Wheat Pasta with Enriched Semolina:
- 100 grams of Boiled California Red Kidney Beans have 2.6 times more Calcium and 1.3 times more Potassium than 51% Whole Wheat Pasta with Enriched Semolina.
- While 100 g of Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contain 1.3 times more Copper, 2 times more Magnesium, 6.6 times more Manganese, 1.8 times more Phosphorus, 64 times more Selenium and 2.6 times more Zinc than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and 51% Whole Wheat Pasta with Enriched Semolina contain similar levels of Iron per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 g of Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contain 2.9 times more Energy, 28.3 times more Fat, 1.7 times more Omega 3, 39.6 times more Omega 6, 3.3 times more Carbohydrate and 1.4 times more Protein than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and 51% Whole Wheat Pasta with Enriched Semolina offer comparable quantities of Fiber per 100 grams.
- 100 grams of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6