Noodles vs Beans
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Beans, adzuki, mature seed, cooked, boiled, with salt is higher in more vitamins & minerals
Calories (kcal)
Noodles 351
Beans 128
Protein (g)
Noodles 0.160
Beans 7.52
Carbs (g)
Noodles 86.1
Beans 24.8
Fat (g)
Noodles 0.060
Beans 0.100
Fiber (g)
Noodles 0.500
Beans 7.30
Quick answers
Which has more protein?
Beans, adzuki, mature seed, cooked, boiled, with salt — 7.52g vs 0.160g per 100g.
Which has fewer calories?
Beans, adzuki, mature seed, cooked, boiled, with salt — 128 vs 351 kcal per 100g.
Which is more nutrient-dense?
Beans, adzuki, mature seed, cooked, boiled, with salt scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Noodles | Beans | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 351 kcal | 128 kcal | +174% |
| Macronutrients | |||
| Water | 13.4 g | 66.3 g | -80% |
| Protein | 0.160 g | 7.52 g | -98% |
| Total lipid (fat) | 0.060 g | 0.100 g | -40% |
| Carbohydrate, by difference | 86.1 g | 24.8 g | +248% |
| Fiber, total dietary | 0.500 g | 7.30 g | -93% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.017 g | 0.036 g | -53% |
| Fatty acids, total monounsaturated | 0.008 g | 0.009 g | -11% |
| Fatty acids, total trans | 0 g | 0 g | = |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0.150 mg | 0.115 mg | +30% |
| Riboflavin (Vitamin B2) | 0 mg | 0.064 mg | -100% |
| Niacin (Vitamin B3) | 0.200 mg | 0.717 mg | -72% |
| Pantothenic acid (Vitamin B5) | 0.100 mg | 0.430 mg | -77% |
| Vitamin B-6 — Pyridoxine | 0.050 mg | 0.096 mg | -48% |
| Biotin (Vitamin B7) | 2.00 ug | 121 ug | -98% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 93.2 mg | — | |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | 0 ug | 0 ug | = |
| Carotene, beta | 0 ug | — | |
| Carotene, alpha | 0 ug | — | |
| Vitamin E (alpha-tocopherol) | 0.130 mg | — | |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 25.0 mg | 28.0 mg | -11% |
| Iron, Fe | 2.17 mg | 2.00 mg | +9% |
| Magnesium, Mg | 3.00 mg | 52.0 mg | -94% |
| Phosphorus, P | 32.0 mg | 168 mg | -81% |
| Potassium, K | 10.0 mg | 532 mg | -98% |
| Sodium, Na | 10.0 mg | 244 mg | -96% |
| Zinc, Zn | 0.410 mg | 1.77 mg | -77% |
| Copper, Cu | 0.081 mg | 0.298 mg | -73% |
| Manganese, Mn | 0.100 mg | 0.573 mg | -83% |
| Selenium, Se | 7.90 ug | 1.20 ug | +558% |
| Other Nutrients | |||
| Energy | 1470 kj | 536 kj | +174% |
| Ash | 0.270 g | 1.33 g | -80% |
| Total Sugars | 0 g | — | |
| Folic acid (Vitamin B9 — synthetic) | 2.00 ug | 121 ug | -98% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 2.00 ug | 121 ug | -98% |
| Vitamin B-12, added | 0 ug | — | |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | 0 ug | — | |
| Vitamin A, IU | 0 IU | 6.00 IU | -100% |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | — | |
| Lycopene | 0 ug | — | |
| Vitamin E, added | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | 0 ug | — | |
| SFA 4:0 (Butyric acid) | 0 g | — | |
| SFA 6:0 (Caproic acid) | 0 g | — | |
| SFA 8:0 (Caprylic acid) | 0 g | — | |
| SFA 10:0 (Capric acid) | 0 g | — | |
| SFA 12:0 (Lauric acid) | 0 g | — | |
| SFA 14:0 (Myristic acid) | 0 g | — | |
| SFA 16:0 (Palmitic acid) | 0.012 g | — | |
| SFA 18:0 (Stearic acid) | 0.003 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.008 g | 0.009 g | -11% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | — | |
| Fatty acids, total polyunsaturated | 0.018 g | 0.021 g | -14% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.017 g | 0.021 g | -19% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.001 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | — | |
| Tryptophan (EAA) | 0.002 g | 0.072 g | -97% |
| Threonine (EAA) | 0.005 g | 0.255 g | -98% |
| Isoleucine (EAA, BCAA) | 0.007 g | 0.300 g | -98% |
| Leucine (EAA, BCAA) | 0.013 g | 0.632 g | -98% |
| Lysine (EAA) | 0.011 g | 0.567 g | -98% |
| Methionine (EAA) | 0.002 g | 0.079 g | -97% |
| Cystine (conditionally essential) | 0.001 g | 0.070 g | -99% |
| Phenylalanine (EAA) | 0.010 g | 0.398 g | -97% |
| Tyrosine (conditionally essential) | 0.005 g | 0.224 g | -98% |
| Valine (EAA, BCAA) | 0.008 g | 0.387 g | -98% |
| Arginine (conditionally essential) | 0.011 g | 0.486 g | -98% |
| Histidine (EAA) | 0.005 g | 0.198 g | -97% |
| Alanine | 0.007 g | 0.439 g | -98% |
| Aspartic acid | 0.019 g | 0.891 g | -98% |
| Glutamic acid | 0.029 g | 1.17 g | -98% |
| Glycine (conditionally essential) | 0.007 g | 0.286 g | -98% |
| Proline (conditionally essential) | 0.007 g | 0.331 g | -98% |
| Serine | 0.008 g | 0.369 g | -98% |
| Alcohol, ethyl | 0 g | — | |
| Caffeine | 0 mg | — | |
| Theobromine | 0 mg | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Noodles, chinese, cellophane or long rice (mung beans), dehydrated nutrition facts Beans, adzuki, mature seed, cooked, boiled, with salt nutrition facts Compare other foods →
Dig deeper — biggest differences
Selenium, Se +558% in Noodles, chinese, cellophane or long rice (mung beans), dehydrated Riboflavin (Vitamin B2) -100% in Noodles, chinese, cellophane or long rice (mung beans), dehydrated Protein -98% in Noodles, chinese, cellophane or long rice (mung beans), dehydrated Biotin (Vitamin B7) -98% in Noodles, chinese, cellophane or long rice (mung beans), dehydrated
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