Nutrient Comparison: California Red Kidney Beans VS Tortillas, ready-to-bake or -fry, flour, shelf stable per 100 g
Compare the macro and micronutrient content in 100 g of California Red Kidney Beans versus 100 g of Tortillas, ready-to-bake or -fry, flour, shelf stable to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of California Red Kidney Beans vs Tortillas, ready-to-bake or -fry, flour, shelf stable:
- 100 grams of California Red Kidney Beans have 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.
- While 100 g of Tortillas, ready-to-bake or -fry, flour, shelf stable contain 2 times more Vitamin B3 than Raw California Red Kidney Beans.
- Both California Red Kidney Beans and Tortillas, ready-to-bake or -fry, flour, shelf stable provide similar amounts of Vitamin B1 per 100 grams.
- 100 grams of Tortillas, ready-to-bake or -fry, flour, shelf stable have insufficient amounts of Vitamin C
- Both Raw California Red Kidney Beans as well as Tortillas, ready-to-bake or -fry, flour, shelf stable 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 Tortillas, ready-to-bake or -fry, flour, shelf stable:
- 100 grams of California Red Kidney Beans have 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.
- While 100 g of Tortillas, ready-to-bake or -fry, flour, shelf stable contain 6.8 times more Selenium and 67.5 times more Sodium than Raw California Red Kidney Beans.
- Both California Red Kidney Beans and Tortillas, ready-to-bake or -fry, flour, shelf stable contain similar levels of Calcium per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of California Red Kidney Beans have 1.2 times more Carbohydrate, 10.4 times more Fiber and 3 times more Protein than Tortillas, ready-to-bake or -fry, flour, shelf stable.
- While 100 g of Tortillas, ready-to-bake or -fry, flour, shelf stable contain 30.3 times more Fat, 34 times more Saturated Fat, 4.6 times more Omega 3 and 32.7 times more Omega 6 than Raw California Red Kidney Beans.
- Both California Red Kidney Beans and Tortillas, ready-to-bake or -fry, flour, shelf stable offer comparable quantities of Energy per 100 grams.
- 100 grams of California Red Kidney Beans provide inadequate amounts of Omega 6