Lets compare vitamin content per 100 grams of Boiled Kidney Beans vs Cooked 51% Whole Wheat Pasta:
Boiled All Types Kidney Beans have 1.2 times more Vitamin B6 and 6.5 times more Vitamin B9 than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
While Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina contains 1.8 times more Vitamin B2 and 5 times more Vitamin B3 than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina have similar amounts of Vitamin B1 and Vitamin B5 per 100 g.
Both Boiled All Types Kidney Beans as well as Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina have insufficient amounts of Vitamin E in 100 g.
Comparing minerals per 100 grams for Boiled Kidney Beans vs Cooked 51% Whole Wheat Pasta:
Boiled All Types Kidney Beans have 2.9 times more Calcium, 1.3 times more Iron, 1.3 times more Phosphorus and 5.3 times more Potassium than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
While Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina contains 2.4 times more Manganese and 31.1 times more Selenium than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina have similar amounts of Copper, Magnesium, Zinc and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled All Types Kidney Beans have 4.4 times more Omega 3, 1.4 times more Fiber and 1.5 times more Protein than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
While Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina contains 1.3 times more Energy, 3 times more Fat, 5 times more Omega 6, 1.4 times more Carbohydrate and 2.7 times more Sugars than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina have insufficient amounts of Glucose and Sucrose in 100 g.