Confronta la Nutrizione Fianco a Fianco

Fagioli Neri vs Patata

Seleziona due alimenti e confronta macronutrienti, vitamine e minerali fianco a fianco: per 100g, per porzione o normalizzati per calorie.

Confronti Popolari

Alimento A

Alimento B

Clean cooked glistening black beans in a dark stone bowl

Legumi

Fagioli Neri

132Calorie

8.9Proteine

8.7Fibre

0.0Vitamina C

Vedi Dettagli

Clean baked potato cut open displaying fluffy steaming interior and skin

Verdura

Patata

93Calorie

2.5Proteine

2.2Fibre

12.8Vitamina C

Vedi Dettagli

Highlights

Nutritional Takeaways

Based on standard 100g edible portion comparison

Meno Calorie

-30%

Patata

Potato (Flesh & Skin, Baked) has fewer calories (energy) (93 kcal vs 132 kcal, 39 kcal less).

Più Proteine

+254%

Fagioli Neri

Black Beans (Cooked) provides 8.9 g vs 2.5 g in Potato (Flesh & Skin, Baked) (+6.4 g, +254%).

Più Fibre

+295%

Fagioli Neri

Black Beans (Cooked) provides 8.7 g vs 2.2 g in Potato (Flesh & Skin, Baked) (+6.5 g, +295%).

Più Vitamina C

Patata

Potato (Flesh & Skin, Baked) provides 12.8 mg vs 0 mg in Black Beans (Cooked) (+12.8 mg).

Comparing per 100 g standard edible portion.

Nutriente

Fagioli Neri100 g edible portion

Patata100 g edible portion

Macronutrienti6 nutrienti

Calorie (Energia)Fagioli Neri più alto

Fagioli Neri

132 kcal7% VG

Patata

93 kcal5% VG

Black Beans (Cooked) provides 132 kcal vs 93 kcal in Potato (Flesh & Skin, Baked) (+39 kcal, +42%).

ProteineFagioli Neri più alto

Fagioli Neri

8.9 g18% VG

Patata

2.5 g5% VG

Black Beans (Cooked) provides 8.9 g vs 2.5 g in Potato (Flesh & Skin, Baked) (+6.4 g, +254%).

CarboidratiFagioli Neri più alto

Fagioli Neri

23.7 g9% VG

Patata

21.2 g8% VG

Black Beans (Cooked) provides 23.7 g vs 21.2 g in Potato (Flesh & Skin, Baked) (+2.6 g, +12%).

Fibra AlimentareFagioli Neri più alto

Fagioli Neri

8.7 g31% VG

Patata

2.2 g8% VG

Black Beans (Cooked) provides 8.7 g vs 2.2 g in Potato (Flesh & Skin, Baked) (+6.5 g, +295%).

Grassi TotaliFagioli Neri più alto

Fagioli Neri

0.54 g1% VG

Patata

0.13 g

Black Beans (Cooked) provides 0.54 g vs 0.13 g in Potato (Flesh & Skin, Baked) (+0.41 g, +315%).

ZuccheriPatata più alto

Fagioli Neri

0.32 g1% VG

Patata

1.2 g2% VG

Potato (Flesh & Skin, Baked) provides 1.2 g vs 0.32 g in Black Beans (Cooked) (+0.83 g, +259%).

Vitamine12 nutrienti

Vitamina CPatata più alto

Fagioli Neri

0 mg

Patata

12.8 mg14% VG

Potato (Flesh & Skin, Baked) has higher vitamin c (12.8 mg vs 0 mg).

Vitamina ASimile

Fagioli Neri

0 µg

Patata

0 µg

Both Black Beans (Cooked) and Potato (Flesh & Skin, Baked) provide similar amounts of vitamin a (rae) (0 µg).

Vitamina DSimile

Fagioli Neri

0 µg

Patata

0 µg

Both Black Beans (Cooked) and Potato (Flesh & Skin, Baked) provide similar amounts of vitamin d (0 µg).

Vitamina EFagioli Neri più alto

Fagioli Neri

0.15 mg1% VG

Patata

0.05 mg

Black Beans (Cooked) provides slightly more vitamin e (0.15 mg vs 0.05 mg).

Vitamina KFagioli Neri più alto

Fagioli Neri

2.8 µg2% VG

Patata

2.0 µg2% VG

Black Beans (Cooked) provides 2.8 µg vs 2.0 µg in Potato (Flesh & Skin, Baked) (+0.8 µg, +40%).

Acido FolicoFagioli Neri più alto

Fagioli Neri

149 µg37% VG

Patata

28 µg7% VG

Black Beans (Cooked) provides 149 µg vs 28 µg in Potato (Flesh & Skin, Baked) (+121 µg, +432%).

Vitamina B1 (Tiamina)Fagioli Neri più alto

Fagioli Neri

0.24 mg20% VG

Patata

0.11 mg9% VG

Black Beans (Cooked) provides 0.24 mg vs 0.11 mg in Potato (Flesh & Skin, Baked) (+0.14 mg, +130%).

Vitamina B2 (Riboflavina)Simile

Fagioli Neri

0.06 mg5% VG

Patata

0.05 mg4% VG

Both Black Beans (Cooked) and Potato (Flesh & Skin, Baked) provide similar amounts of riboflavin (vitamin b2) (0.06 mg).

Vitamina B3 (Niacina)Patata più alto

Fagioli Neri

0.51 mg3% VG

Patata

1.4 mg9% VG

Potato (Flesh & Skin, Baked) provides 1.4 mg vs 0.51 mg in Black Beans (Cooked) (+0.91 mg, +179%).

Vitamina B5Patata più alto

Fagioli Neri

0.24 mg5% VG

Patata

0.58 mg12% VG

Potato (Flesh & Skin, Baked) provides 0.58 mg vs 0.24 mg in Black Beans (Cooked) (+0.34 mg, +141%).

Vitamina B6Patata più alto

Fagioli Neri

0.07 mg4% VG

Patata

0.30 mg18% VG

Potato (Flesh & Skin, Baked) provides 0.30 mg vs 0.07 mg in Black Beans (Cooked) (+0.23 mg, +332%).

Vitamina B12Simile

Fagioli Neri

0 µg

Patata

0 µg

Both Black Beans (Cooked) and Potato (Flesh & Skin, Baked) provide similar amounts of vitamin b12 (0 µg).

Minerali7 nutrienti

SodioPatata più alto

Fagioli Neri

1.0 mg

Patata

10.0 mg

Potato (Flesh & Skin, Baked) provides 10.0 mg vs 1.0 mg in Black Beans (Cooked) (+9.0 mg, +900%).

PotassioPatata più alto

Fagioli Neri

355 mg8% VG

Patata

535 mg11% VG

Potato (Flesh & Skin, Baked) provides 535 mg vs 355 mg in Black Beans (Cooked) (+180 mg, +51%).

CalcioFagioli Neri più alto

Fagioli Neri

27.0 mg2% VG

Patata

15.0 mg1% VG

Black Beans (Cooked) provides 27.0 mg vs 15.0 mg in Potato (Flesh & Skin, Baked) (+12.0 mg, +80%).

FerroFagioli Neri più alto

Fagioli Neri

2.1 mg12% VG

Patata

1.1 mg6% VG

Black Beans (Cooked) provides 2.1 mg vs 1.1 mg in Potato (Flesh & Skin, Baked) (+1.0 mg, +94%).

MagnesioFagioli Neri più alto

Fagioli Neri

60.0 mg14% VG

Patata

28.0 mg7% VG

Black Beans (Cooked) provides 60.0 mg vs 28.0 mg in Potato (Flesh & Skin, Baked) (+32.0 mg, +114%).

FosforoFagioli Neri più alto

Fagioli Neri

140 mg11% VG

Patata

70.0 mg6% VG

Black Beans (Cooked) provides 140 mg vs 70.0 mg in Potato (Flesh & Skin, Baked) (+70.0 mg, +100%).

ZincoFagioli Neri più alto

Fagioli Neri

1.1 mg10% VG

Patata

0.36 mg3% VG

Black Beans (Cooked) provides 1.1 mg vs 0.36 mg in Potato (Flesh & Skin, Baked) (+0.76 mg, +211%).

Lipidi1 nutrienti

Grassi SaturiFagioli Neri più alto

Fagioli Neri

0.09 g

Patata

0.03 g

Black Beans (Cooked) provides slightly more saturated fat (0.09 g vs 0.03 g).

Nutriente

Fagioli Neri172 g (1 cup cooked (172 g))

Patata173 g (1 medium baked potato (173 g))

Macronutrienti6 nutrienti

Calorie (Energia)Fagioli Neri più alto

Fagioli Neri

227 kcal11% VG

Patata

161 kcal8% VG

Black Beans (Cooked) provides 227 kcal vs 161 kcal in Potato (Flesh & Skin, Baked) (+66 kcal, +41%).

ProteineFagioli Neri più alto

Fagioli Neri

15.2 g30% VG

Patata

4.3 g9% VG

Black Beans (Cooked) provides 15.2 g vs 4.3 g in Potato (Flesh & Skin, Baked) (+10.9 g, +252%).

CarboidratiFagioli Neri più alto

Fagioli Neri

40.8 g15% VG

Patata

36.6 g13% VG

Black Beans (Cooked) provides 40.8 g vs 36.6 g in Potato (Flesh & Skin, Baked) (+4.2 g, +11%).

Fibra AlimentareFagioli Neri più alto

Fagioli Neri

15.0 g53% VG

Patata

3.8 g14% VG

Black Beans (Cooked) provides 15.0 g vs 3.8 g in Potato (Flesh & Skin, Baked) (+11.2 g, +293%).

Grassi TotaliFagioli Neri più alto

Fagioli Neri

0.93 g1% VG

Patata

0.22 g

Black Beans (Cooked) provides 0.93 g vs 0.22 g in Potato (Flesh & Skin, Baked) (+0.70 g, +313%).

ZuccheriPatata più alto

Fagioli Neri

0.55 g1% VG

Patata

2.0 g4% VG

Potato (Flesh & Skin, Baked) provides 2.0 g vs 0.55 g in Black Beans (Cooked) (+1.4 g, +261%).

Vitamine12 nutrienti

Vitamina CPatata più alto

Fagioli Neri

0 mg

Patata

22.1 mg25% VG

Potato (Flesh & Skin, Baked) has higher vitamin c (22.1 mg vs 0 mg).

Vitamina ASimile

Fagioli Neri

0 µg

Patata

0 µg

Both Black Beans (Cooked) and Potato (Flesh & Skin, Baked) provide similar amounts of vitamin a (rae) (0 µg).

Vitamina DSimile

Fagioli Neri

0 µg

Patata

0 µg

Both Black Beans (Cooked) and Potato (Flesh & Skin, Baked) provide similar amounts of vitamin d (0 µg).

Vitamina EFagioli Neri più alto

Fagioli Neri

0.26 mg2% VG

Patata

0.09 mg1% VG

Black Beans (Cooked) provides 0.26 mg vs 0.09 mg in Potato (Flesh & Skin, Baked) (+0.17 mg, +198%).

Vitamina KFagioli Neri più alto

Fagioli Neri

4.8 µg4% VG

Patata

3.5 µg3% VG

Black Beans (Cooked) provides 4.8 µg vs 3.5 µg in Potato (Flesh & Skin, Baked) (+1.4 µg, +39%).

Acido FolicoFagioli Neri più alto

Fagioli Neri

256 µg64% VG

Patata

48 µg12% VG

Black Beans (Cooked) provides 256 µg vs 48 µg in Potato (Flesh & Skin, Baked) (+208 µg, +429%).

Vitamina B1 (Tiamina)Fagioli Neri più alto

Fagioli Neri

0.42 mg35% VG

Patata

0.18 mg15% VG

Black Beans (Cooked) provides 0.42 mg vs 0.18 mg in Potato (Flesh & Skin, Baked) (+0.24 mg, +129%).

Vitamina B2 (Riboflavina)Simile

Fagioli Neri

0.10 mg8% VG

Patata

0.08 mg6% VG

Both Black Beans (Cooked) and Potato (Flesh & Skin, Baked) provide similar amounts of riboflavin (vitamin b2) (0.10 mg).

Vitamina B3 (Niacina)Patata più alto

Fagioli Neri

0.87 mg5% VG

Patata

2.4 mg15% VG

Potato (Flesh & Skin, Baked) provides 2.4 mg vs 0.87 mg in Black Beans (Cooked) (+1.6 mg, +181%).

Vitamina B5Patata più alto

Fagioli Neri

0.42 mg8% VG

Patata

1.0 mg20% VG

Potato (Flesh & Skin, Baked) provides 1.0 mg vs 0.42 mg in Black Beans (Cooked) (+0.59 mg, +143%).

Vitamina B6Patata più alto

Fagioli Neri

0.12 mg7% VG

Patata

0.52 mg30% VG

Potato (Flesh & Skin, Baked) provides 0.52 mg vs 0.12 mg in Black Beans (Cooked) (+0.40 mg, +334%).

Vitamina B12Simile

Fagioli Neri

0 µg

Patata

0 µg

Both Black Beans (Cooked) and Potato (Flesh & Skin, Baked) provide similar amounts of vitamin b12 (0 µg).

Minerali7 nutrienti

SodioPatata più alto

Fagioli Neri

1.7 mg

Patata

17.3 mg1% VG

Potato (Flesh & Skin, Baked) provides 17.3 mg vs 1.7 mg in Black Beans (Cooked) (+15.6 mg, +906%).

PotassioPatata più alto

Fagioli Neri

611 mg13% VG

Patata

926 mg20% VG

Potato (Flesh & Skin, Baked) provides 926 mg vs 611 mg in Black Beans (Cooked) (+315 mg, +52%).

CalcioFagioli Neri più alto

Fagioli Neri

46.4 mg4% VG

Patata

26.0 mg2% VG

Black Beans (Cooked) provides 46.4 mg vs 26.0 mg in Potato (Flesh & Skin, Baked) (+20.5 mg, +79%).

FerroFagioli Neri più alto

Fagioli Neri

3.6 mg20% VG

Patata

1.9 mg10% VG

Black Beans (Cooked) provides 3.6 mg vs 1.9 mg in Potato (Flesh & Skin, Baked) (+1.7 mg, +93%).

MagnesioFagioli Neri più alto

Fagioli Neri

103 mg25% VG

Patata

48.4 mg12% VG

Black Beans (Cooked) provides 103 mg vs 48.4 mg in Potato (Flesh & Skin, Baked) (+54.8 mg, +113%).

FosforoFagioli Neri più alto

Fagioli Neri

241 mg19% VG

Patata

121 mg10% VG

Black Beans (Cooked) provides 241 mg vs 121 mg in Potato (Flesh & Skin, Baked) (+120 mg, +99%).

ZincoFagioli Neri più alto

Fagioli Neri

1.9 mg18% VG

Patata

0.62 mg6% VG

Black Beans (Cooked) provides 1.9 mg vs 0.62 mg in Potato (Flesh & Skin, Baked) (+1.3 mg, +209%).

Lipidi1 nutrienti

Grassi SaturiFagioli Neri più alto

Fagioli Neri

0.15 g1% VG

Patata

0.05 g

Black Beans (Cooked) provides slightly more saturated fat (0.15 g vs 0.05 g).

Nutriente

Fagioli NeriAmount per 100 kcal (76 g)

PatataAmount per 100 kcal (108 g)

Macronutrienti6 nutrienti

Calorie (Energia)Simile

Fagioli Neri

100 kcal5% VG

Patata

100 kcal5% VG

Both Black Beans (Cooked) and Potato (Flesh & Skin, Baked) provide similar amounts of calories (energy) (100 kcal).

ProteineFagioli Neri più alto

Fagioli Neri

6.7 g13% VG

Patata

2.7 g5% VG

Black Beans (Cooked) provides 6.7 g vs 2.7 g in Potato (Flesh & Skin, Baked) (+4.0 g, +149%).

CarboidratiPatata più alto

Fagioli Neri

18.0 g7% VG

Patata

22.8 g8% VG

Potato (Flesh & Skin, Baked) provides 22.8 g vs 18.0 g in Black Beans (Cooked) (+4.8 g, +27%).

Fibra AlimentareFagioli Neri più alto

Fagioli Neri

6.6 g24% VG

Patata

2.4 g8% VG

Black Beans (Cooked) provides 6.6 g vs 2.4 g in Potato (Flesh & Skin, Baked) (+4.2 g, +178%).

Grassi TotaliFagioli Neri più alto

Fagioli Neri

0.41 g1% VG

Patata

0.14 g

Black Beans (Cooked) provides 0.41 g vs 0.14 g in Potato (Flesh & Skin, Baked) (+0.27 g, +192%).

ZuccheriPatata più alto

Fagioli Neri

0.24 g

Patata

1.2 g2% VG

Potato (Flesh & Skin, Baked) provides 1.2 g vs 0.24 g in Black Beans (Cooked) (+1.00 g, +411%).

Vitamine12 nutrienti

Vitamina CPatata più alto

Fagioli Neri

0 mg

Patata

13.8 mg15% VG

Potato (Flesh & Skin, Baked) has higher vitamin c (13.8 mg vs 0 mg).

Vitamina ASimile

Fagioli Neri

0 µg

Patata

0 µg

Both Black Beans (Cooked) and Potato (Flesh & Skin, Baked) provide similar amounts of vitamin a (rae) (0 µg).

Vitamina DSimile

Fagioli Neri

0 µg

Patata

0 µg

Both Black Beans (Cooked) and Potato (Flesh & Skin, Baked) provide similar amounts of vitamin d (0 µg).

Vitamina EFagioli Neri più alto

Fagioli Neri

0.11 mg1% VG

Patata

0.05 mg

Black Beans (Cooked) provides slightly more vitamin e (0.11 mg vs 0.05 mg).

Vitamina KSimile

Fagioli Neri

2.1 µg2% VG

Patata

2.2 µg2% VG

Both Black Beans (Cooked) and Potato (Flesh & Skin, Baked) provide similar amounts of vitamin k (2.1 µg).

Acido FolicoFagioli Neri più alto

Fagioli Neri

113 µg28% VG

Patata

30 µg8% VG

Black Beans (Cooked) provides 113 µg vs 30 µg in Potato (Flesh & Skin, Baked) (+83 µg, +274%).

Vitamina B1 (Tiamina)Fagioli Neri più alto

Fagioli Neri

0.19 mg15% VG

Patata

0.11 mg10% VG

Black Beans (Cooked) provides slightly more thiamin (vitamin b1) (0.19 mg vs 0.11 mg).

Vitamina B2 (Riboflavina)Simile

Fagioli Neri

0.04 mg3% VG

Patata

0.05 mg4% VG

Both Black Beans (Cooked) and Potato (Flesh & Skin, Baked) provide similar amounts of riboflavin (vitamin b2) (0.04 mg).

Vitamina B3 (Niacina)Patata più alto

Fagioli Neri

0.38 mg2% VG

Patata

1.5 mg10% VG

Potato (Flesh & Skin, Baked) provides 1.5 mg vs 0.38 mg in Black Beans (Cooked) (+1.1 mg, +297%).

Vitamina B5Patata più alto

Fagioli Neri

0.18 mg4% VG

Patata

0.63 mg13% VG

Potato (Flesh & Skin, Baked) provides 0.63 mg vs 0.18 mg in Black Beans (Cooked) (+0.45 mg, +243%).

Vitamina B6Patata più alto

Fagioli Neri

0.05 mg3% VG

Patata

0.32 mg19% VG

Potato (Flesh & Skin, Baked) provides 0.32 mg vs 0.05 mg in Black Beans (Cooked) (+0.27 mg, +514%).

Vitamina B12Simile

Fagioli Neri

0 µg

Patata

0 µg

Both Black Beans (Cooked) and Potato (Flesh & Skin, Baked) provide similar amounts of vitamin b12 (0 µg).

Minerali7 nutrienti

SodioPatata più alto

Fagioli Neri

0.76 mg

Patata

10.8 mg

Potato (Flesh & Skin, Baked) provides 10.8 mg vs 0.76 mg in Black Beans (Cooked) (+10.0 mg, +1321%).

PotassioPatata più alto

Fagioli Neri

270 mg6% VG

Patata

578 mg12% VG

Potato (Flesh & Skin, Baked) provides 578 mg vs 270 mg in Black Beans (Cooked) (+308 mg, +114%).

CalcioFagioli Neri più alto

Fagioli Neri

20.5 mg2% VG

Patata

16.2 mg1% VG

Black Beans (Cooked) provides 20.5 mg vs 16.2 mg in Potato (Flesh & Skin, Baked) (+4.3 mg, +27%).

FerroFagioli Neri più alto

Fagioli Neri

1.6 mg9% VG

Patata

1.2 mg6% VG

Black Beans (Cooked) provides 1.6 mg vs 1.2 mg in Potato (Flesh & Skin, Baked) (+0.43 mg, +37%).

MagnesioFagioli Neri più alto

Fagioli Neri

45.6 mg11% VG

Patata

30.2 mg7% VG

Black Beans (Cooked) provides 45.6 mg vs 30.2 mg in Potato (Flesh & Skin, Baked) (+15.4 mg, +51%).

FosforoFagioli Neri più alto

Fagioli Neri

106 mg9% VG

Patata

75.6 mg6% VG

Black Beans (Cooked) provides 106 mg vs 75.6 mg in Potato (Flesh & Skin, Baked) (+30.8 mg, +41%).

ZincoFagioli Neri più alto

Fagioli Neri

0.85 mg8% VG

Patata

0.39 mg4% VG

Black Beans (Cooked) provides 0.85 mg vs 0.39 mg in Potato (Flesh & Skin, Baked) (+0.46 mg, +119%).

Lipidi1 nutrienti

Grassi SaturiSimile

Fagioli Neri

0.07 g

Patata

0.03 g

Both Black Beans (Cooked) and Potato (Flesh & Skin, Baked) provide similar amounts of saturated fat (0.07 g).

Nutriente

Fagioli NeriNormalized to 300 kcal (227 g)

PatataNormalized to 300 kcal (323 g)

Macronutrienti6 nutrienti

Calorie (Energia)Simile

Fagioli Neri

300 kcal15% VG

Patata

300 kcal15% VG

Both Black Beans (Cooked) and Potato (Flesh & Skin, Baked) provide similar amounts of calories (energy) (300 kcal).

ProteineFagioli Neri più alto

Fagioli Neri

20.1 g40% VG

Patata

8.1 g16% VG

Black Beans (Cooked) provides 20.1 g vs 8.1 g in Potato (Flesh & Skin, Baked) (+12.0 g, +149%).

CarboidratiPatata più alto

Fagioli Neri

53.8 g20% VG

Patata

68.3 g25% VG

Potato (Flesh & Skin, Baked) provides 68.3 g vs 53.8 g in Black Beans (Cooked) (+14.5 g, +27%).

Fibra AlimentareFagioli Neri più alto

Fagioli Neri

19.7 g71% VG

Patata

7.1 g25% VG

Black Beans (Cooked) provides 19.7 g vs 7.1 g in Potato (Flesh & Skin, Baked) (+12.6 g, +178%).

Grassi TotaliFagioli Neri più alto

Fagioli Neri

1.2 g2% VG

Patata

0.42 g1% VG

Black Beans (Cooked) provides 1.2 g vs 0.42 g in Potato (Flesh & Skin, Baked) (+0.81 g, +192%).

ZuccheriPatata più alto

Fagioli Neri

0.73 g1% VG

Patata

3.7 g7% VG

Potato (Flesh & Skin, Baked) provides 3.7 g vs 0.73 g in Black Beans (Cooked) (+3.0 g, +411%).

Vitamine12 nutrienti

Vitamina CPatata più alto

Fagioli Neri

0 mg

Patata

41.3 mg46% VG

Potato (Flesh & Skin, Baked) has higher vitamin c (41.3 mg vs 0 mg).

Vitamina ASimile

Fagioli Neri

0 µg

Patata

0 µg

Both Black Beans (Cooked) and Potato (Flesh & Skin, Baked) provide similar amounts of vitamin a (rae) (0 µg).

Vitamina DSimile

Fagioli Neri

0 µg

Patata

0 µg

Both Black Beans (Cooked) and Potato (Flesh & Skin, Baked) provide similar amounts of vitamin d (0 µg).

Vitamina EFagioli Neri più alto

Fagioli Neri

0.34 mg2% VG

Patata

0.16 mg1% VG

Black Beans (Cooked) provides 0.34 mg vs 0.16 mg in Potato (Flesh & Skin, Baked) (+0.18 mg, +111%).

Vitamina KSimile

Fagioli Neri

6.4 µg5% VG

Patata

6.5 µg5% VG

Both Black Beans (Cooked) and Potato (Flesh & Skin, Baked) provide similar amounts of vitamin k (6.4 µg).

Acido FolicoFagioli Neri più alto

Fagioli Neri

338 µg85% VG

Patata

90 µg23% VG

Black Beans (Cooked) provides 338 µg vs 90 µg in Potato (Flesh & Skin, Baked) (+248 µg, +274%).

Vitamina B1 (Tiamina)Fagioli Neri più alto

Fagioli Neri

0.55 mg46% VG

Patata

0.34 mg29% VG

Black Beans (Cooked) provides 0.55 mg vs 0.34 mg in Potato (Flesh & Skin, Baked) (+0.21 mg, +62%).

Vitamina B2 (Riboflavina)Simile

Fagioli Neri

0.13 mg10% VG

Patata

0.16 mg12% VG

Both Black Beans (Cooked) and Potato (Flesh & Skin, Baked) provide similar amounts of riboflavin (vitamin b2) (0.13 mg).

Vitamina B3 (Niacina)Patata più alto

Fagioli Neri

1.1 mg7% VG

Patata

4.6 mg28% VG

Potato (Flesh & Skin, Baked) provides 4.6 mg vs 1.1 mg in Black Beans (Cooked) (+3.4 mg, +298%).

Vitamina B5Patata più alto

Fagioli Neri

0.55 mg11% VG

Patata

1.9 mg38% VG

Potato (Flesh & Skin, Baked) provides 1.9 mg vs 0.55 mg in Black Beans (Cooked) (+1.3 mg, +243%).

Vitamina B6Patata più alto

Fagioli Neri

0.16 mg9% VG

Patata

0.96 mg57% VG

Potato (Flesh & Skin, Baked) provides 0.96 mg vs 0.16 mg in Black Beans (Cooked) (+0.81 mg, +515%).

Vitamina B12Simile

Fagioli Neri

0 µg

Patata

0 µg

Both Black Beans (Cooked) and Potato (Flesh & Skin, Baked) provide similar amounts of vitamin b12 (0 µg).

Minerali7 nutrienti

SodioPatata più alto

Fagioli Neri

2.3 mg

Patata

32.3 mg1% VG

Potato (Flesh & Skin, Baked) provides 32.3 mg vs 2.3 mg in Black Beans (Cooked) (+30.0 mg, +1323%).

PotassioPatata più alto

Fagioli Neri

806 mg17% VG

Patata

1,728 mg37% VG

Potato (Flesh & Skin, Baked) provides 1,728 mg vs 806 mg in Black Beans (Cooked) (+922 mg, +114%).

CalcioFagioli Neri più alto

Fagioli Neri

61.3 mg5% VG

Patata

48.5 mg4% VG

Black Beans (Cooked) provides 61.3 mg vs 48.5 mg in Potato (Flesh & Skin, Baked) (+12.8 mg, +27%).

FerroFagioli Neri più alto

Fagioli Neri

4.8 mg26% VG

Patata

3.5 mg19% VG

Black Beans (Cooked) provides 4.8 mg vs 3.5 mg in Potato (Flesh & Skin, Baked) (+1.3 mg, +37%).

MagnesioFagioli Neri più alto

Fagioli Neri

136 mg32% VG

Patata

90.4 mg22% VG

Black Beans (Cooked) provides 136 mg vs 90.4 mg in Potato (Flesh & Skin, Baked) (+45.8 mg, +51%).

FosforoFagioli Neri più alto

Fagioli Neri

318 mg25% VG

Patata

226 mg18% VG

Black Beans (Cooked) provides 318 mg vs 226 mg in Potato (Flesh & Skin, Baked) (+91.7 mg, +41%).

ZincoFagioli Neri più alto

Fagioli Neri

2.5 mg23% VG

Patata

1.2 mg11% VG

Black Beans (Cooked) provides 2.5 mg vs 1.2 mg in Potato (Flesh & Skin, Baked) (+1.4 mg, +119%).

Lipidi1 nutrienti

Grassi SaturiFagioli Neri più alto

Fagioli Neri

0.20 g1% VG

Patata

0.10 g

Black Beans (Cooked) provides 0.20 g vs 0.10 g in Potato (Flesh & Skin, Baked) (+0.11 g, +111%).

Fagioli Neri vs Patata

Fagioli Neri

Patata

Nutritional Takeaways

Riepilogo del Confronto