Lets compare vitamin content per 5 ounces of Cooked 51% Whole Wheat Pasta with Enriched Semolina vs Boiled Kidney Beans:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina has 1.2 times more Vitamin B1, 2.3 times more Vitamin B2 and 4.6 times more Vitamin B3 than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 1.8 times more Vitamin B6, 3.4 times more Vitamin B9 and 42 times more Vitamin K than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina and Boiled All Types Kidney Beans have similar amounts of Vitamin B5 per 5 oz.
Comparing minerals per 5 ounces for Cooked 51% Whole Wheat Pasta with Enriched Semolina vs Boiled Kidney Beans:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina has 2.3 times more Manganese and 27.9 times more Selenium than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 3.2 times more Calcium, 1.4 times more Iron, 1.4 times more Phosphorus and 5.7 times more Potassium than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina and Boiled All Types Kidney Beans have similar amounts of Copper, Magnesium, Zinc and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina has 1.2 times more Energy, 3 times more Fat and 1.4 times more Carbohydrate than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 1.4 times more Fiber and 1.5 times more Protein than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina as well as Boiled All Types Kidney Beans have insufficient amounts of Glucose and Sucrose in 5 oz.