Nutrient Comparison: Cooked 51% Whole Wheat Pasta with Enriched Semolina VS Red Kidney Beans per 100 g
Compare the macro and micronutrient content in 100 g of Cooked 51% Whole Wheat Pasta with Enriched Semolina versus 100 g of Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cooked 51% Whole Wheat Pasta with Enriched Semolina vs Red Kidney Beans:
- 100 grams of Cooked 51% Whole Wheat Pasta with Enriched Semolina have 1.3 times more Vitamin B3 than Red Kidney Beans.
- While 100 g of Raw Red Kidney Beans contain 3.1 times more Vitamin B1, 1.6 times more Vitamin B2, 3 times more Vitamin B5, 6.1 times more Vitamin B6, 10.4 times more Vitamin B9 and 28 times more Vitamin K than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
- 100 grams of Cooked 51% Whole Wheat Pasta with Enriched Semolina have insufficient amounts of Vitamin K
Comparing minerals per 100 grams for Cooked 51% Whole Wheat Pasta with Enriched Semolina vs Red Kidney Beans:
- 100 grams of Cooked 51% Whole Wheat Pasta with Enriched Semolina have 9.6 times more Selenium than Red Kidney Beans.
- While 100 g of Raw Red Kidney Beans contain 7.5 times more Calcium, 3.9 times more Copper, 4.2 times more Iron, 3.4 times more Magnesium, 4.2 times more Phosphorus, 19.1 times more Potassium and 2.7 times more Zinc than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
- Both Cooked 51% Whole Wheat Pasta with Enriched Semolina and Red Kidney Beans contain similar levels of Manganese per 100 grams.
- 100 grams of Cooked 51% Whole Wheat Pasta with Enriched Semolina lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 g of Raw Red Kidney Beans contain 2.2 times more Energy, 2 times more Carbohydrate, 3.2 times more Sugars, 3.4 times more Fiber and 4 times more Protein than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.