Lets compare vitamin content per 100 grams of Dry Corn Gluten-free Pasta vs Boiled California Red Kidney Beans:
Dry Corn Gluten-free Pasta has more Vitamin A, 1.8 times more Vitamin B1, 1.4 times more Vitamin B2, 4.5 times more Vitamin B3, 2.2 times more Vitamin B5 and 2 times more Vitamin B6 than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 3 times more Vitamin B9 and more Vitamin C than Dry Corn Gluten-free Pasta.
Both Dry Corn Gluten-free Pasta as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Dry Corn Gluten-free Pasta vs Boiled California Red Kidney Beans:
Dry Corn Gluten-free Pasta has 2.5 times more Magnesium, 1.5 times more Manganese, 1.8 times more Phosphorus, 6.6 times more Selenium and 2.1 times more Zinc than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 16.5 times more Calcium, 1.4 times more Copper, 3.2 times more Iron, 1.4 times more Potassium and 6.7 times more Water than Dry Corn Gluten-free Pasta.
Comparison of macro-nutrients per 100 grams:
Dry Corn Gluten-free Pasta has 2.9 times more Energy, 23.1 times more Fat, 44.8 times more Omega 6 and 3.5 times more Carbohydrate than Boiled California Red Kidney Beans.
Both Dry Corn Gluten-free Pasta and Boiled California Red Kidney Beans have similar amounts of Omega 3, Fiber and Protein per 100 g.
Both Dry Corn Gluten-free Pasta as well as Boiled California Red Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.