Beans, navy, 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 337
Leavening agents 325
Proteínas (g)
Beans 22.3
Leavening agents 40.4
Carbohidratos (g)
Beans 60.8
Leavening agents 41.2
Grasas (g)
Beans 1.50
Leavening agents 7.61
Fibra (g)
Beans 15.3
Leavening agents 26.9
Respuestas rápidas
¿Cuál tiene más proteínas?
Leavening agents, yeast, baker's, active dry — 40.4g vs 22.3g por 100g.
¿Cuál tiene menos calorías?
Leavening agents, yeast, baker's, active dry — 325 vs 337 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 | 337 kcal | 325 kcal | +4% |
| Macronutrients | |||
| Agua | 12.1 g | 5.08 g | +138% |
| Proteína | 22.3 g | 40.4 g | -45% |
| Lípidos totales (grasa) | 1.50 g | 7.61 g | -80% |
| Carbohidratos, por diferencia | 60.8 g | 41.2 g | +47% |
| Fibra dietética total | 15.3 g | 26.9 g | -43% |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 0.170 g | 1.00 g | -83% |
| ácidos grasos, monoinsaturados totales | 0.128 g | 4.31 g | -97% |
| ácidos grasos, trans totales | 0 g | — | |
| colesterol | — | 0 mg | |
| Vitamins | |||
| vitamina C, ácido ascórbico total | — | 0.300 mg | |
| Thiamin (Vitamin B1) | 0.775 mg | 11.0 mg | -93% |
| Riboflavin (Vitamin B2) | 0.164 mg | 4.00 mg | -96% |
| Niacin (Vitamin B3) | 2.19 mg | 40.2 mg | -95% |
| Pantothenic acid (Vitamin B5) | 0.744 mg | 13.5 mg | -94% |
| Vitamin B-6 — Pyridoxine | 0.428 mg | 1.50 mg | -71% |
| Biotin (Vitamin B7) | 364 ug | 2340 ug | -84% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| colina, total | 87.4 mg | 32.0 mg | +173% |
| Vitamin B-12 — Cobalamin | 0 ug | 0.070 ug | -100% |
| vitamina A, RAE | 0 ug | 0 ug | = |
| caroteno, beta | 0 ug | 0 ug | = |
| caroteno, alfa | 0 ug | 0 ug | = |
| vitamina E (alfa-tocoferol) | 0.020 mg | 0 mg | |
| vitamina D (D2 + D3) | 0 ug | 0 ug | = |
| Vitamin K2 — Menaquinone-4 (MK-4) | — | 0 ug | |
| Minerals | |||
| calcio, Ca | 147 mg | 30.0 mg | +390% |
| hierro, Fe | 5.49 mg | 2.17 mg | +153% |
| magnesio, Mg | 175 mg | 54.0 mg | +224% |
| fósforo, P | 407 mg | 637 mg | -36% |
| potasio, K | 1185 mg | 955 mg | +24% |
| sodio, Na | 5.00 mg | 51.0 mg | -90% |
| zinc, Zn | 3.65 mg | 7.94 mg | -54% |
| cobre, Cu | 0.834 mg | 0.436 mg | +91% |
| manganeso, Mn | 1.42 mg | 0.312 mg | +354% |
| selenio, Se | 11.0 ug | 7.90 ug | +39% |
| Other Nutrients | |||
| Energía | 1411 kj | 1361 kj | +4% |
| Ceniza | 3.32 g | 5.65 g | -41% |
| azúcares totales | 3.88 g | 0 g | |
| Sacarosa | 3.33 g | — | |
| Glucosa | 0.210 g | — | |
| Fructosa | 0 g | — | |
| Lactosa | 0 g | — | |
| Maltosa | 0 g | — | |
| Galactosa | 0.340 g | — | |
| Almidón | 32.9 g | — | |
| Folic acid (Vitamin B9 — synthetic) | 364 ug | 2340 ug | -84% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 364 ug | 2340 ug | -84% |
| betaína | 0.100 mg | 3.40 mg | -97% |
| vitamina B-12, añadida | 0 ug | 0 ug | = |
| retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| vitamina A, UI | 0 IU | 0 IU | = |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 0 ug | 0 ug | = |
| vitamina E, añadida | 0 mg | 0 mg | = |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | — | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 2.01 mg | — | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0.170 mg | — | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0 mg | — | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | — | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | — | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | 2.50 ug | 0.400 ug | +525% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | 0 ug | = |
| SFA 4:0 (Butyric acid) | 0 g | 0 g | = |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0 g | 0 g | = |
| SFA 10:0 (Capric acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0 g | 0.049 g | -100% |
| SFA 13:0 (Tridecanoic acid) | 0 g | — | |
| SFA 14:0 (Myristic acid) | 0.002 g | 0 g | |
| SFA 15:0 (Pentadecanoic acid) | 0.001 g | — | |
| SFA 16:0 (Palmitic acid) | 0.135 g | 0.706 g | -81% |
| SFA 17:0 (Margaric acid) | 0.002 g | — | |
| SFA 18:0 (Stearic acid) | 0.023 g | 0.246 g | -91% |
| SFA 20:0 (Arachidic acid) | 0.006 g | — | |
| SFA 22:0 (Behenic acid) | 0 g | — | |
| SFA 24:0 (Lignoceric acid) | 0 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.002 g | 2.29 g | -100% |
| MUFA 17:1 (Heptadecenoic acid) | 0 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.117 g | 2.02 g | -94% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 0.117 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0 g | 0 g | = |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0.008 g | 0 g | |
| ácidos grasos, poliinsaturados totales | 0.873 g | 0.017 g | +5035% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.335 g | 0.017 g | +1871% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.538 g | 0 g | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.538 g | — | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | — | 0 g | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | 0 g | = |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 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 | 0 g | = |
| ácidos grasos, trans-monoenoico total | 0 g | — | |
| TFA 18:1 t | 0 g | — | |
| Tryptophan (EAA) | 0.247 g | 0.540 g | -54% |
| Threonine (EAA) | 0.711 g | 1.99 g | -64% |
| Isoleucine (EAA, BCAA) | 0.952 g | 1.89 g | -50% |
| Leucine (EAA, BCAA) | 1.72 g | 2.92 g | -41% |
| Lysine (EAA) | 1.28 g | 3.28 g | -61% |
| Methionine (EAA) | 0.273 g | 0.590 g | -54% |
| Cystine (conditionally essential) | 0.187 g | 0.500 g | -63% |
| Phenylalanine (EAA) | 1.16 g | 1.75 g | -34% |
| Tyrosine (conditionally essential) | 0.484 g | 1.13 g | -57% |
| Valine (EAA, BCAA) | 1.24 g | 2.31 g | -46% |
| Arginine (conditionally essential) | 1.02 g | 2.03 g | -50% |
| Histidine (EAA) | 0.507 g | 0.910 g | -44% |
| alanina | 0.908 g | 2.32 g | -61% |
| ácido aspártico | 2.60 g | 4.15 g | -37% |
| ácido glutámico | 3.10 g | 6.47 g | -52% |
| Glycine (conditionally essential) | 0.801 g | 1.93 g | -58% |
| Proline (conditionally essential) | 1.12 g | 1.65 g | -32% |
| serina | 1.18 g | 1.98 g | -40% |
| hidroxiprolina | 0 g | — | |
| Alcohol etílico | 0 g | 0 g | = |
| Cafeína | 0 mg | 0 mg | = |
| Teobromina | 0 mg | 0 mg | = |
| daidzeína | 0.007 mg | — | |
| genisteína | 0.204 mg | — | |
| dímeros de proantocianidinas | 0 mg | — | |
| trímeros de proantocianidinas | 0 mg | — | |
| proantocianidina 4-6mers | 0 mg | — | |
| proantocianidina 7-10mers | 0 mg | — | |
| polímeros de proantocianidinas (>10mers) | 0 mg | — | |
| Choline | |||
| colina de esfingomielina | 0 mg | 1.20 mg | -100% |
| colina de fosfatidilcolina | 33.0 mg | 6.20 mg | +432% |
| colina de fosfocolina | 0 mg | 2.60 mg | -100% |
| colina de glicerofosfolina | 4.50 mg | 16.0 mg | -72% |
| colina libre | 50.0 mg | 6.10 mg | +720% |
| colina total | 87.0 mg | 32.0 mg | +172% |
| Isoflavones | |||
| isoflavonas totales | 0.211 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.