Nutrient Comparison: Boiled Red Kidney Beans VS Dry Somen Japanese Noodles per 100 g
Compare the macro and micronutrient content in 100 g of Boiled Red Kidney Beans versus 100 g of Dry Somen Japanese Noodles to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Boiled Red Kidney Beans vs Dry Somen Japanese Noodles:
- 100 grams of Boiled Red Kidney Beans have 1.6 times more Vitamin B1, 2.2 times more Vitamin B2, 2.4 times more Vitamin B6 and 9.3 times more Vitamin B9 than Dry Somen Japanese Noodles.
- While 100 g of Dry Somen Japanese Noodles contain 1.5 times more Vitamin B3 and 2.2 times more Vitamin B5 than Boiled Red Kidney Beans.
- Both Boiled Red Kidney Beans as well as Dry Somen Japanese Noodles have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Boiled Red Kidney Beans vs Dry Somen Japanese Noodles:
- 100 grams of Boiled Red Kidney Beans have 1.2 times more Calcium, 1.7 times more Copper, 2.2 times more Iron, 1.6 times more Magnesium, 1.8 times more Phosphorus, 2.5 times more Potassium and 2.4 times more Zinc than Dry Somen Japanese Noodles.
- While 100 g of Dry Somen Japanese Noodles contain 6.9 times more Selenium and 920 times more Sodium than Boiled Red Kidney Beans.
- Both Boiled Red Kidney Beans and Dry Somen Japanese Noodles contain similar levels of Manganese per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Boiled Red Kidney Beans have 5.8 times more Omega 3 and 1.7 times more Fiber than Dry Somen Japanese Noodles.
- While 100 g of Dry Somen Japanese Noodles contain 2.8 times more Energy, 3.3 times more Carbohydrate and 1.3 times more Protein than Boiled Red Kidney Beans.
- 100 grams of Dry Somen Japanese Noodles provide inadequate amounts of Omega 3
- Both Boiled Red Kidney Beans as well as Dry Somen Japanese Noodles provide inadequate amounts of Omega 6 in 100 grams.