Nutrient Comparison: California Red Kidney Beans VS Cooked Soba Japanese Noodles per 100 g
Compare the macro and micronutrient content in 100 g of California Red Kidney Beans versus 100 g of Cooked Soba Japanese Noodles to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of California Red Kidney Beans vs Cooked Soba Japanese Noodles:
- 100 grams of California Red Kidney Beans have 5.6 times more Vitamin B1, 8.4 times more Vitamin B2, 4 times more Vitamin B3, 3.3 times more Vitamin B5, 9.9 times more Vitamin B6, 56.3 times more Vitamin B9 and more Vitamin C than Cooked Soba Japanese Noodles.
- 100 grams of Cooked Soba Japanese Noodles have insufficient amounts of Vitamin B9 and Vitamin C
- Both Raw California Red Kidney Beans as well as Cooked Soba Japanese Noodles have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for California Red Kidney Beans vs Cooked Soba Japanese Noodles:
- 100 grams of California Red Kidney Beans have 48.8 times more Calcium, 137.5 times more Copper, 19.5 times more Iron, 17.8 times more Magnesium, 2.7 times more Manganese, 16.2 times more Phosphorus, 42.6 times more Potassium and 21.3 times more Zinc than Cooked Soba Japanese Noodles.
- While 100 g of Cooked Soba Japanese Noodles contain 5.5 times more Sodium than Raw California Red Kidney Beans.
- 100 grams of Cooked Soba Japanese Noodles lack sufficient amounts of Calcium, Copper, Potassium and Zinc
Comparison of macro-nutrients per 100 grams:
- 100 grams of California Red Kidney Beans have 3.3 times more Energy, 42 times more Omega 3, 2.8 times more Carbohydrate and 4.8 times more Protein than Cooked Soba Japanese Noodles.
- 100 grams of Cooked Soba Japanese Noodles provide inadequate amounts of Omega 3
- Both Raw California Red Kidney Beans as well as Cooked Soba Japanese Noodles provide inadequate amounts of Omega 6 in 100 grams.