Beans, french, mature seeds, raw vs Leavening agents, yeast, baker's, active dry
Comparación nutricional por 100g · USDA SR Legacy y USDA SR Legacy
Leavening agents, yeast, baker's, active dry es más alto en más vitaminas y minerales
Calorías (kcal)
Beans 343
Leavening agents 325
Proteínas (g)
Beans 18.8
Leavening agents 40.4
Carbohidratos (g)
Beans 64.1
Leavening agents 41.2
Grasas (g)
Beans 2.02
Leavening agents 7.61
Fibra (g)
Beans 25.2
Leavening agents 26.9
Respuestas rápidas
¿Cuál tiene más proteínas?
Leavening agents, yeast, baker's, active dry — 40.4g vs 18.8g por 100g.
¿Cuál tiene menos calorías?
Leavening agents, yeast, baker's, active dry — 325 vs 343 kcal por 100g.
¿Cuál es más denso en nutrientes?
Leavening agents, yeast, baker's, active dry puntúa más alto en más vitaminas y minerales por 100g, aunque ambos pueden ser parte de una dieta saludable.
Comparación Nutricional Completa
Todos los valores por 100g de porción comestible. Verde = Alimento A más alto · Azul = Alimento B más alto
| Nutriente | Beans | Leavening agents | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | 343 kcal | 325 kcal | +6% |
| Macronutrients | |||
| Agua | 10.8 g | 5.08 g | +112% |
| Proteína | 18.8 g | 40.4 g | -53% |
| Lípidos totales (grasa) | 2.02 g | 7.61 g | -73% |
| Carbohidratos, por diferencia | 64.1 g | 41.2 g | +56% |
| Fibra dietética total | 25.2 g | 26.9 g | -6% |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 0.221 g | 1.00 g | -78% |
| ácidos grasos, monoinsaturados totales | 0.138 g | 4.31 g | -97% |
| ácidos grasos, trans totales | 0 g | — | |
| colesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| vitamina C, ácido ascórbico total | 4.60 mg | 0.300 mg | +1433% |
| Thiamin (Vitamin B1) | 0.535 mg | 11.0 mg | -95% |
| Riboflavin (Vitamin B2) | 0.221 mg | 4.00 mg | -94% |
| Niacin (Vitamin B3) | 2.08 mg | 40.2 mg | -95% |
| Pantothenic acid (Vitamin B5) | 0.789 mg | 13.5 mg | -94% |
| Vitamin B-6 — Pyridoxine | 0.401 mg | 1.50 mg | -73% |
| Biotin (Vitamin B7) | 399 ug | 2340 ug | -83% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| colina, total | — | 32.0 mg | |
| Vitamin B-12 — Cobalamin | 0 ug | 0.070 ug | -100% |
| vitamina A, RAE | 0 ug | 0 ug | = |
| caroteno, beta | — | 0 ug | |
| caroteno, alfa | — | 0 ug | |
| vitamina E (alfa-tocoferol) | — | 0 mg | |
| vitamina D (D2 + D3) | 0 ug | 0 ug | = |
| Vitamin K2 — Menaquinone-4 (MK-4) | — | 0 ug | |
| Minerals | |||
| calcio, Ca | 186 mg | 30.0 mg | +520% |
| hierro, Fe | 3.40 mg | 2.17 mg | +57% |
| magnesio, Mg | 188 mg | 54.0 mg | +248% |
| fósforo, P | 304 mg | 637 mg | -52% |
| potasio, K | 1316 mg | 955 mg | +38% |
| sodio, Na | 18.0 mg | 51.0 mg | -65% |
| zinc, Zn | 1.90 mg | 7.94 mg | -76% |
| cobre, Cu | 0.440 mg | 0.436 mg | +1% |
| manganeso, Mn | 1.20 mg | 0.312 mg | +285% |
| selenio, Se | 12.9 ug | 7.90 ug | +63% |
| Other Nutrients | |||
| Energía | 1435 kj | 1361 kj | +5% |
| Ceniza | 4.30 g | 5.65 g | -24% |
| azúcares totales | — | 0 g | |
| Folic acid (Vitamin B9 — synthetic) | 399 ug | 2340 ug | -83% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 399 ug | 2340 ug | -83% |
| betaína | — | 3.40 mg | |
| vitamina B-12, añadida | — | 0 ug | |
| retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| vitamina A, UI | 8.00 IU | 0 IU | |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| Lycopene | — | 0 ug | |
| vitamina E, añadida | — | 0 mg | |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | — | 0.400 ug | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | — | 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) | — | 0.049 g | |
| SFA 14:0 (Myristic acid) | 0.005 g | 0 g | |
| SFA 16:0 (Palmitic acid) | 0.186 g | 0.706 g | -74% |
| SFA 18:0 (Stearic acid) | 0.023 g | 0.246 g | -91% |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.003 g | 2.29 g | -100% |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.135 g | 2.02 g | -93% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | — | 0 g | |
| ácidos grasos, poliinsaturados totales | 1.21 g | 0.017 g | +7000% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.442 g | 0.017 g | +2500% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.765 g | 0 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) | 0.223 g | 0.540 g | -59% |
| Threonine (EAA) | 0.792 g | 1.99 g | -60% |
| Isoleucine (EAA, BCAA) | 0.831 g | 1.89 g | -56% |
| Leucine (EAA, BCAA) | 1.50 g | 2.92 g | -49% |
| Lysine (EAA) | 1.29 g | 3.28 g | -61% |
| Methionine (EAA) | 0.283 g | 0.590 g | -52% |
| Cystine (conditionally essential) | 0.205 g | 0.500 g | -59% |
| Phenylalanine (EAA) | 1.02 g | 1.75 g | -42% |
| Tyrosine (conditionally essential) | 0.530 g | 1.13 g | -53% |
| Valine (EAA, BCAA) | 0.984 g | 2.31 g | -57% |
| Arginine (conditionally essential) | 1.16 g | 2.03 g | -43% |
| Histidine (EAA) | 0.524 g | 0.910 g | -42% |
| alanina | 0.789 g | 2.32 g | -66% |
| ácido aspártico | 2.28 g | 4.15 g | -45% |
| ácido glutámico | 2.87 g | 6.47 g | -56% |
| Glycine (conditionally essential) | 0.734 g | 1.93 g | -62% |
| Proline (conditionally essential) | 0.798 g | 1.65 g | -52% |
| serina | 1.02 g | 1.98 g | -48% |
| Alcohol etílico | — | 0 g | |
| Cafeína | — | 0 mg | |
| Teobromina | — | 0 mg | |
| Choline | |||
| colina de esfingomielina | — | 1.20 mg | |
| colina de fosfatidilcolina | — | 6.20 mg | |
| colina de fosfocolina | — | 2.60 mg | |
| colina de glicerofosfolina | — | 16.0 mg | |
| colina libre | — | 6.10 mg | |
| colina total | — | 32.0 mg | |
* Todos los valores por 100g de porción comestible. Fuente: USDA SR Legacy y USDA SR Legacy. La columna Dif. muestra la diferencia porcentual respecto al Alimento B.