Lets compare vitamin content per 100 grams of TINKYADA Cooked Brown Rice Flour Pasta vs Canned Kidney Beans:
TINKYADA Cooked Brown Rice Flour Gluten-free Pasta has 1.6 times more Vitamin B2, 3.6 times more Vitamin B3 and 1.9 times more Vitamin B5 than Canned All Types Kidney Beans.
While Canned All Types Kidney Beans contain 9 times more Vitamin B9, more Vitamin C and 13.7 times more Vitamin K than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
Both TINKYADA Cooked Brown Rice Flour Gluten-free Pasta and Canned All Types Kidney Beans have similar amounts of Vitamin B1 and Vitamin B6 per 100 g.
Both TINKYADA Cooked Brown Rice Flour Gluten-free Pasta as well as Canned All Types Kidney Beans have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for TINKYADA Cooked Brown Rice Flour Pasta vs Canned Kidney Beans:
TINKYADA Cooked Brown Rice Flour Gluten-free Pasta has 1.3 times more Magnesium, 7.3 times more Manganese, 12.3 times more Selenium and 1.8 times more Zinc than Canned All Types Kidney Beans.
While Canned All Types Kidney Beans contain 6.8 times more Calcium, 2 times more Copper, 2.2 times more Iron, 9.5 times more Potassium, 74 times more Sodium and 1.3 times more Water than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
Both TINKYADA Cooked Brown Rice Flour Gluten-free Pasta and Canned All Types Kidney Beans have similar amounts of Phosphorus per 100 g.
Comparison of macro-nutrients per 100 grams:
TINKYADA Cooked Brown Rice Flour Gluten-free Pasta has 1.6 times more Energy, 2.8 times more Fat, 4 times more Omega 6 and 2.2 times more Carbohydrate than Canned All Types Kidney Beans.
While Canned All Types Kidney Beans contain 5.9 times more Omega 3, more Sugars, 2.5 times more Fiber and 1.5 times more Protein than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
Both TINKYADA Cooked Brown Rice Flour Gluten-free Pasta as well as Canned All Types Kidney Beans have insufficient amounts of Cholesterol, Fructose, Glucose and Sucrose in 100 g.