Nutrient Comparison: Boiled 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 Boiled 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 Boiled Red Kidney Beans vs Tortillas, ready-to-bake or -fry, flour, shelf stable:
- 100 grams of Boiled Red Kidney Beans have 4.3 times more Vitamin B6 and 2 times more Vitamin K than Tortillas, ready-to-bake or -fry, flour, shelf stable.
- While 100 g of Tortillas, ready-to-bake or -fry, flour, shelf stable contain 3 times more Vitamin B1, 2.1 times more Vitamin B2, 7.3 times more Vitamin B3, 1.3 times more Vitamin B5 and 28.7 times more Vitamin E than Boiled Red Kidney Beans.
- Both Boiled Red Kidney Beans and Tortillas, ready-to-bake or -fry, flour, shelf stable provide similar amounts of Vitamin B9 per 100 grams.
- 100 grams of Boiled Red Kidney Beans have insufficient amounts of Vitamin E
- Both Boiled Red Kidney Beans as well as Tortillas, ready-to-bake or -fry, flour, shelf stable 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 Tortillas, ready-to-bake or -fry, flour, shelf stable:
- 100 grams of Boiled Red Kidney Beans have 2.1 times more Copper, 2.1 times more Magnesium, 3 times more Potassium and 1.9 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 5.8 times more Calcium, 1.5 times more Phosphorus, 18.3 times more Selenium and 371 times more Sodium than Boiled Red Kidney Beans.
- Both Boiled Red Kidney Beans and Tortillas, ready-to-bake or -fry, flour, shelf stable contain similar levels of Iron and Manganese per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Boiled Red Kidney Beans have 3.1 times more Fiber than Tortillas, ready-to-bake or -fry, flour, shelf stable.
- While 100 g of Tortillas, ready-to-bake or -fry, flour, shelf stable contain 2.3 times more Energy, 15.2 times more Fat, 17 times more Saturated Fat, 2.3 times more Omega 3, 16.5 times more Omega 6, 2.2 times more Carbohydrate and 8.3 times more Sugars than Boiled Red Kidney Beans.
- Both Boiled Red Kidney Beans and Tortillas, ready-to-bake or -fry, flour, shelf stable offer comparable quantities of Protein per 100 grams.
- 100 grams of Boiled Red Kidney Beans provide inadequate amounts of Omega 6