Lets compare vitamin content per 100 grams of California Red Kidney Beans vs Cooked Soba Japanese Noodles:
Raw California Red Kidney Beans have 5.6 times more Vitamin B1, 8.4 times more Vitamin B2, 4 times more Vitamin B3, 3.3 times more Vitamin B5, 9.9 times more Vitamin B6, 56.3 times more Vitamin B9 and more Vitamin C than Cooked Soba Japanese Noodles.
Both Raw California Red Kidney Beans as well as Cooked Soba Japanese Noodles have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for California Red Kidney Beans vs Cooked Soba Japanese Noodles:
Raw California Red Kidney Beans have 48.8 times more Calcium, 137.5 times more Copper, 19.5 times more Iron, 17.8 times more Magnesium, 2.7 times more Manganese, 16.2 times more Phosphorus, 42.6 times more Potassium and 21.3 times more Zinc than Cooked Soba Japanese Noodles.
While Cooked Soba Japanese Noodles contain 5.5 times more Sodium and 6.2 times more Water than Raw California Red Kidney Beans.
Comparison of macro-nutrients per 100 grams:
Raw California Red Kidney Beans have 3.3 times more Energy, 42 times more Omega 3, 2.8 times more Carbohydrate and 4.8 times more Protein than Cooked Soba Japanese Noodles.
Both Raw California Red Kidney Beans as well as Cooked Soba Japanese Noodles have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.