Nutrient Comparison: Red Kidney Beans VS Cooked Corn Pasta per 100 g
Compare the macro and micronutrient content in 100 g of Red Kidney Beans versus 100 g of Cooked Corn Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Red Kidney Beans vs Cooked Corn Pasta:
- 100 grams of Red Kidney Beans have 11.5 times more Vitamin B1, 9.3 times more Vitamin B2, 3.8 times more Vitamin B3, 6.1 times more Vitamin B5, 6.8 times more Vitamin B6, 65.7 times more Vitamin B9 and more Vitamin C than Cooked Corn Pasta.
- 100 grams of Cooked Corn Pasta have insufficient amounts of Vitamin B2, Vitamin B9 and Vitamin C
- Both Raw Red Kidney Beans as well as Cooked Corn Gluten-free Pasta have insufficient amounts of Vitamin A and Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Red Kidney Beans vs Cooked Corn Pasta:
- 100 grams of Red Kidney Beans have 83 times more Calcium, 10.9 times more Copper, 26.8 times more Iron, 3.8 times more Magnesium, 7.3 times more Manganese, 5.3 times more Phosphorus, 43.8 times more Potassium and 4.4 times more Zinc than Cooked Corn Pasta.
- Both Red Kidney Beans and Cooked Corn Pasta contain similar levels of Selenium per 100 grams.
- 100 grams of Cooked Corn Pasta lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Red Kidney Beans have 2.7 times more Energy, 35.8 times more Omega 3, 2.2 times more Carbohydrate, 3.2 times more Fiber and 8.6 times more Protein than Cooked Corn Pasta.
- 100 grams of Cooked Corn Pasta provide inadequate amounts of Omega 3
- Both Raw Red Kidney Beans as well as Cooked Corn Gluten-free Pasta provide inadequate amounts of Omega 6 in 100 grams.