Nutrient Comparison: Tortillas, ready-to-bake or -fry, flour, shelf stable VS Boiled Red Kidney Beans per 100 g
Compare the macro and micronutrient content in 100 g of Tortillas, ready-to-bake or -fry, flour, shelf stable versus 100 g of Boiled Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Tortillas, ready-to-bake or -fry, flour, shelf stable vs Boiled Red Kidney Beans:
- 100 grams of Tortillas, ready-to-bake or -fry, flour, shelf stable have 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.
- While 100 g of Boiled Red Kidney Beans contain 4.3 times more Vitamin B6 and 2 times more Vitamin K than Tortillas, ready-to-bake or -fry, flour, shelf stable.
- Both Tortillas, ready-to-bake or -fry, flour, shelf stable and Boiled Red Kidney Beans provide similar amounts of Vitamin B9 per 100 grams.
- 100 grams of Boiled Red Kidney Beans have insufficient amounts of Vitamin E
- Both Tortillas, ready-to-bake or -fry, flour, shelf stable as well as Boiled Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Tortillas, ready-to-bake or -fry, flour, shelf stable vs Boiled Red Kidney Beans:
- 100 grams of Tortillas, ready-to-bake or -fry, flour, shelf stable have 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.
- While 100 g of Boiled Red Kidney Beans contain 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.
- Both Tortillas, ready-to-bake or -fry, flour, shelf stable and Boiled Red Kidney Beans contain similar levels of Iron and Manganese per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Tortillas, ready-to-bake or -fry, flour, shelf stable have 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.
- While 100 g of Boiled Red Kidney Beans contain 3.1 times more Fiber than Tortillas, ready-to-bake or -fry, flour, shelf stable.
- Both Tortillas, ready-to-bake or -fry, flour, shelf stable and Boiled Red Kidney Beans offer comparable quantities of Protein per 100 grams.
- 100 grams of Boiled Red Kidney Beans provide inadequate amounts of Omega 6