Confronta la Nutrizione Fianco a Fianco

Fagioli Neri vs Pomodoro

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 ripe red tomato with slice displaying juicy seed chambers

Verdura

Pomodoro

18Calorie

0.9Proteine

1.2Fibre

13.7Vitamina C

Vedi Dettagli

Highlights

Nutritional Takeaways

Based on standard 100g edible portion comparison

Meno Calorie

-86%

Pomodoro

Tomato (Red Raw) has fewer calories (energy) (18 kcal vs 132 kcal, 114 kcal less).

Più Proteine

+907%

Fagioli Neri

Black Beans (Cooked) provides 8.9 g vs 0.88 g in Tomato (Red Raw) (+8.0 g, +907%).

Più Fibre

+625%

Fagioli Neri

Black Beans (Cooked) provides 8.7 g vs 1.2 g in Tomato (Red Raw) (+7.5 g, +625%).

Più Vitamina C

Pomodoro

Tomato (Red Raw) provides 13.7 mg vs 0 mg in Black Beans (Cooked) (+13.7 mg).

Comparing per 100 g standard edible portion.

Nutriente

Fagioli Neri100 g edible portion

Pomodoro100 g edible portion

Macronutrienti6 nutrienti

Calorie (Energia)Fagioli Neri più alto

Fagioli Neri

132 kcal7% VG

Pomodoro

18 kcal1% VG

Black Beans (Cooked) provides 132 kcal vs 18 kcal in Tomato (Red Raw) (+114 kcal, +633%).

ProteineFagioli Neri più alto

Fagioli Neri

8.9 g18% VG

Pomodoro

0.88 g2% VG

Black Beans (Cooked) provides 8.9 g vs 0.88 g in Tomato (Red Raw) (+8.0 g, +907%).

CarboidratiFagioli Neri più alto

Fagioli Neri

23.7 g9% VG

Pomodoro

3.9 g1% VG

Black Beans (Cooked) provides 23.7 g vs 3.9 g in Tomato (Red Raw) (+19.8 g, +510%).

Fibra AlimentareFagioli Neri più alto

Fagioli Neri

8.7 g31% VG

Pomodoro

1.2 g4% VG

Black Beans (Cooked) provides 8.7 g vs 1.2 g in Tomato (Red Raw) (+7.5 g, +625%).

Grassi TotaliFagioli Neri più alto

Fagioli Neri

0.54 g1% VG

Pomodoro

0.20 g

Black Beans (Cooked) provides 0.54 g vs 0.20 g in Tomato (Red Raw) (+0.34 g, +170%).

ZuccheriPomodoro più alto

Fagioli Neri

0.32 g1% VG

Pomodoro

2.6 g5% VG

Tomato (Red Raw) provides 2.6 g vs 0.32 g in Black Beans (Cooked) (+2.3 g, +722%).

Vitamine12 nutrienti

Vitamina CPomodoro più alto

Fagioli Neri

0 mg

Pomodoro

13.7 mg15% VG

Tomato (Red Raw) has higher vitamin c (13.7 mg vs 0 mg).

Vitamina APomodoro più alto

Fagioli Neri

0 µg

Pomodoro

42 µg5% VG

Tomato (Red Raw) has higher vitamin a (rae) (42 µg vs 0 µg).

Vitamina DSimile

Fagioli Neri

0 µg

Pomodoro

0 µg

Both Black Beans (Cooked) and Tomato (Red Raw) provide similar amounts of vitamin d (0 µg).

Vitamina EPomodoro più alto

Fagioli Neri

0.15 mg1% VG

Pomodoro

0.54 mg4% VG

Tomato (Red Raw) provides 0.54 mg vs 0.15 mg in Black Beans (Cooked) (+0.39 mg, +260%).

Vitamina KPomodoro più alto

Fagioli Neri

2.8 µg2% VG

Pomodoro

7.9 µg7% VG

Tomato (Red Raw) provides 7.9 µg vs 2.8 µg in Black Beans (Cooked) (+5.1 µg, +182%).

Acido FolicoFagioli Neri più alto

Fagioli Neri

149 µg37% VG

Pomodoro

15 µg4% VG

Black Beans (Cooked) provides 149 µg vs 15 µg in Tomato (Red Raw) (+134 µg, +893%).

Vitamina B1 (Tiamina)Fagioli Neri più alto

Fagioli Neri

0.24 mg20% VG

Pomodoro

0.04 mg3% VG

Black Beans (Cooked) provides 0.24 mg vs 0.04 mg in Tomato (Red Raw) (+0.21 mg, +559%).

Vitamina B2 (Riboflavina)Simile

Fagioli Neri

0.06 mg5% VG

Pomodoro

0.02 mg1% VG

Both Black Beans (Cooked) and Tomato (Red Raw) provide similar amounts of riboflavin (vitamin b2) (0.06 mg).

Vitamina B3 (Niacina)Pomodoro più alto

Fagioli Neri

0.51 mg3% VG

Pomodoro

0.59 mg4% VG

Tomato (Red Raw) provides 0.59 mg vs 0.51 mg in Black Beans (Cooked) (+0.09 mg, +18%).

Vitamina B5Fagioli Neri più alto

Fagioli Neri

0.24 mg5% VG

Pomodoro

0.09 mg2% VG

Black Beans (Cooked) provides 0.24 mg vs 0.09 mg in Tomato (Red Raw) (+0.15 mg, +172%).

Vitamina B6Simile

Fagioli Neri

0.07 mg4% VG

Pomodoro

0.08 mg5% VG

Both Black Beans (Cooked) and Tomato (Red Raw) provide similar amounts of vitamin b6 (0.07 mg).

Vitamina B12Simile

Fagioli Neri

0 µg

Pomodoro

0 µg

Both Black Beans (Cooked) and Tomato (Red Raw) provide similar amounts of vitamin b12 (0 µg).

Minerali7 nutrienti

SodioPomodoro più alto

Fagioli Neri

1.0 mg

Pomodoro

5.0 mg

Tomato (Red Raw) provides 5.0 mg vs 1.0 mg in Black Beans (Cooked) (+4.0 mg, +400%).

PotassioFagioli Neri più alto

Fagioli Neri

355 mg8% VG

Pomodoro

237 mg5% VG

Black Beans (Cooked) provides 355 mg vs 237 mg in Tomato (Red Raw) (+118 mg, +50%).

CalcioFagioli Neri più alto

Fagioli Neri

27.0 mg2% VG

Pomodoro

10.0 mg1% VG

Black Beans (Cooked) provides 27.0 mg vs 10.0 mg in Tomato (Red Raw) (+17.0 mg, +170%).

FerroFagioli Neri più alto

Fagioli Neri

2.1 mg12% VG

Pomodoro

0.27 mg2% VG

Black Beans (Cooked) provides 2.1 mg vs 0.27 mg in Tomato (Red Raw) (+1.8 mg, +678%).

MagnesioFagioli Neri più alto

Fagioli Neri

60.0 mg14% VG

Pomodoro

11.0 mg3% VG

Black Beans (Cooked) provides 60.0 mg vs 11.0 mg in Tomato (Red Raw) (+49.0 mg, +445%).

FosforoFagioli Neri più alto

Fagioli Neri

140 mg11% VG

Pomodoro

24.0 mg2% VG

Black Beans (Cooked) provides 140 mg vs 24.0 mg in Tomato (Red Raw) (+116 mg, +483%).

ZincoFagioli Neri più alto

Fagioli Neri

1.1 mg10% VG

Pomodoro

0.17 mg2% VG

Black Beans (Cooked) provides 1.1 mg vs 0.17 mg in Tomato (Red Raw) (+0.95 mg, +559%).

Lipidi1 nutrienti

Grassi SaturiFagioli Neri più alto

Fagioli Neri

0.09 g

Pomodoro

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))

Pomodoro123 g (1 medium whole (123 g))

Macronutrienti6 nutrienti

Calorie (Energia)Fagioli Neri più alto

Fagioli Neri

227 kcal11% VG

Pomodoro

22 kcal1% VG

Black Beans (Cooked) provides 227 kcal vs 22 kcal in Tomato (Red Raw) (+205 kcal, +925%).

ProteineFagioli Neri più alto

Fagioli Neri

15.2 g30% VG

Pomodoro

1.1 g2% VG

Black Beans (Cooked) provides 15.2 g vs 1.1 g in Tomato (Red Raw) (+14.2 g, +1308%).

CarboidratiFagioli Neri più alto

Fagioli Neri

40.8 g15% VG

Pomodoro

4.8 g2% VG

Black Beans (Cooked) provides 40.8 g vs 4.8 g in Tomato (Red Raw) (+36.0 g, +752%).

Fibra AlimentareFagioli Neri più alto

Fagioli Neri

15.0 g53% VG

Pomodoro

1.5 g5% VG

Black Beans (Cooked) provides 15.0 g vs 1.5 g in Tomato (Red Raw) (+13.5 g, +914%).

Grassi TotaliFagioli Neri più alto

Fagioli Neri

0.93 g1% VG

Pomodoro

0.25 g

Black Beans (Cooked) provides 0.93 g vs 0.25 g in Tomato (Red Raw) (+0.68 g, +278%).

ZuccheriPomodoro più alto

Fagioli Neri

0.55 g1% VG

Pomodoro

3.2 g6% VG

Tomato (Red Raw) provides 3.2 g vs 0.55 g in Black Beans (Cooked) (+2.7 g, +488%).

Vitamine12 nutrienti

Vitamina CPomodoro più alto

Fagioli Neri

0 mg

Pomodoro

16.9 mg19% VG

Tomato (Red Raw) has higher vitamin c (16.9 mg vs 0 mg).

Vitamina APomodoro più alto

Fagioli Neri

0 µg

Pomodoro

52 µg6% VG

Tomato (Red Raw) has higher vitamin a (rae) (52 µg vs 0 µg).

Vitamina DSimile

Fagioli Neri

0 µg

Pomodoro

0 µg

Both Black Beans (Cooked) and Tomato (Red Raw) provide similar amounts of vitamin d (0 µg).

Vitamina EPomodoro più alto

Fagioli Neri

0.26 mg2% VG

Pomodoro

0.66 mg4% VG

Tomato (Red Raw) provides 0.66 mg vs 0.26 mg in Black Beans (Cooked) (+0.41 mg, +157%).

Vitamina KPomodoro più alto

Fagioli Neri

4.8 µg4% VG

Pomodoro

9.7 µg8% VG

Tomato (Red Raw) provides 9.7 µg vs 4.8 µg in Black Beans (Cooked) (+4.9 µg, +102%).

Acido FolicoFagioli Neri più alto

Fagioli Neri

256 µg64% VG

Pomodoro

18 µg5% VG

Black Beans (Cooked) provides 256 µg vs 18 µg in Tomato (Red Raw) (+238 µg, +1289%).

Vitamina B1 (Tiamina)Fagioli Neri più alto

Fagioli Neri

0.42 mg35% VG

Pomodoro

0.05 mg4% VG

Black Beans (Cooked) provides 0.42 mg vs 0.05 mg in Tomato (Red Raw) (+0.37 mg, +822%).

Vitamina B2 (Riboflavina)Fagioli Neri più alto

Fagioli Neri

0.10 mg8% VG

Pomodoro

0.02 mg2% VG

Black Beans (Cooked) provides slightly more riboflavin (vitamin b2) (0.10 mg vs 0.02 mg).

Vitamina B3 (Niacina)Fagioli Neri più alto

Fagioli Neri

0.87 mg5% VG

Pomodoro

0.73 mg5% VG

Black Beans (Cooked) provides 0.87 mg vs 0.73 mg in Tomato (Red Raw) (+0.14 mg, +19%).

Vitamina B5Fagioli Neri più alto

Fagioli Neri

0.42 mg8% VG

Pomodoro

0.11 mg2% VG

Black Beans (Cooked) provides 0.42 mg vs 0.11 mg in Tomato (Red Raw) (+0.31 mg, +280%).

Vitamina B6Simile

Fagioli Neri

0.12 mg7% VG

Pomodoro

0.10 mg6% VG

Both Black Beans (Cooked) and Tomato (Red Raw) provide similar amounts of vitamin b6 (0.12 mg).

Vitamina B12Simile

Fagioli Neri

0 µg

Pomodoro

0 µg

Both Black Beans (Cooked) and Tomato (Red Raw) provide similar amounts of vitamin b12 (0 µg).

Minerali7 nutrienti

SodioPomodoro più alto

Fagioli Neri

1.7 mg

Pomodoro

6.2 mg

Tomato (Red Raw) provides 6.2 mg vs 1.7 mg in Black Beans (Cooked) (+4.4 mg, +258%).

PotassioFagioli Neri più alto

Fagioli Neri

611 mg13% VG

Pomodoro

292 mg6% VG

Black Beans (Cooked) provides 611 mg vs 292 mg in Tomato (Red Raw) (+319 mg, +109%).

CalcioFagioli Neri più alto

Fagioli Neri

46.4 mg4% VG

Pomodoro

12.3 mg1% VG

Black Beans (Cooked) provides 46.4 mg vs 12.3 mg in Tomato (Red Raw) (+34.1 mg, +278%).

FerroFagioli Neri più alto

Fagioli Neri

3.6 mg20% VG

Pomodoro

0.33 mg2% VG

Black Beans (Cooked) provides 3.6 mg vs 0.33 mg in Tomato (Red Raw) (+3.3 mg, +988%).

MagnesioFagioli Neri più alto

Fagioli Neri

103 mg25% VG

Pomodoro

13.5 mg3% VG

Black Beans (Cooked) provides 103 mg vs 13.5 mg in Tomato (Red Raw) (+89.7 mg, +663%).

FosforoFagioli Neri più alto

Fagioli Neri

241 mg19% VG

Pomodoro

29.5 mg2% VG

Black Beans (Cooked) provides 241 mg vs 29.5 mg in Tomato (Red Raw) (+211 mg, +716%).

ZincoFagioli Neri più alto

Fagioli Neri

1.9 mg18% VG

Pomodoro

0.21 mg2% VG

Black Beans (Cooked) provides 1.9 mg vs 0.21 mg in Tomato (Red Raw) (+1.7 mg, +821%).

Lipidi1 nutrienti

Grassi SaturiFagioli Neri più alto

Fagioli Neri

0.15 g1% VG

Pomodoro

0.03 g

Black Beans (Cooked) provides slightly more saturated fat (0.15 g vs 0.03 g).

Nutriente

Fagioli NeriAmount per 100 kcal (76 g)

PomodoroAmount per 100 kcal (556 g)

Macronutrienti6 nutrienti

Calorie (Energia)Simile

Fagioli Neri

100 kcal5% VG

Pomodoro

100 kcal5% VG

Both Black Beans (Cooked) and Tomato (Red Raw) provide similar amounts of calories (energy) (100 kcal).

ProteineFagioli Neri più alto

Fagioli Neri

6.7 g13% VG

Pomodoro

4.9 g10% VG

Black Beans (Cooked) provides 6.7 g vs 4.9 g in Tomato (Red Raw) (+1.8 g, +38%).

CarboidratiPomodoro più alto

Fagioli Neri

18.0 g7% VG

Pomodoro

21.6 g8% VG

Tomato (Red Raw) provides 21.6 g vs 18.0 g in Black Beans (Cooked) (+3.6 g, +20%).

Fibra AlimentareSimile

Fagioli Neri

6.6 g24% VG

Pomodoro

6.7 g24% VG

Both Black Beans (Cooked) and Tomato (Red Raw) provide similar amounts of dietary fiber (6.6 g).

Grassi TotaliPomodoro più alto

Fagioli Neri

0.41 g1% VG

Pomodoro

1.1 g1% VG

Tomato (Red Raw) provides 1.1 g vs 0.41 g in Black Beans (Cooked) (+0.70 g, +171%).

ZuccheriPomodoro più alto

Fagioli Neri

0.24 g

Pomodoro

14.6 g29% VG

Tomato (Red Raw) provides 14.6 g vs 0.24 g in Black Beans (Cooked) (+14.4 g, +5913%).

Vitamine12 nutrienti

Vitamina CPomodoro più alto

Fagioli Neri

0 mg

Pomodoro

76.2 mg85% VG

Tomato (Red Raw) has higher vitamin c (76.2 mg vs 0 mg).

Vitamina APomodoro più alto

Fagioli Neri

0 µg

Pomodoro

234 µg26% VG

Tomato (Red Raw) has higher vitamin a (rae) (234 µg vs 0 µg).

Vitamina DSimile

Fagioli Neri

0 µg

Pomodoro

0 µg

Both Black Beans (Cooked) and Tomato (Red Raw) provide similar amounts of vitamin d (0 µg).

Vitamina EPomodoro più alto

Fagioli Neri

0.11 mg1% VG

Pomodoro

3.0 mg20% VG

Tomato (Red Raw) provides 3.0 mg vs 0.11 mg in Black Beans (Cooked) (+2.9 mg, +2534%).

Vitamina KPomodoro più alto

Fagioli Neri

2.1 µg2% VG

Pomodoro

44 µg37% VG

Tomato (Red Raw) provides 44 µg vs 2.1 µg in Black Beans (Cooked) (+42 µg, +1964%).

Acido FolicoFagioli Neri più alto

Fagioli Neri

113 µg28% VG

Pomodoro

83 µg21% VG

Black Beans (Cooked) provides 113 µg vs 83 µg in Tomato (Red Raw) (+30 µg, +36%).

Vitamina B1 (Tiamina)Simile

Fagioli Neri

0.19 mg15% VG

Pomodoro

0.21 mg17% VG

Both Black Beans (Cooked) and Tomato (Red Raw) provide similar amounts of thiamin (vitamin b1) (0.19 mg).

Vitamina B2 (Riboflavina)Pomodoro più alto

Fagioli Neri

0.04 mg3% VG

Pomodoro

0.11 mg8% VG

Tomato (Red Raw) provides slightly more riboflavin (vitamin b2) (0.11 mg vs 0.04 mg).

Vitamina B3 (Niacina)Pomodoro più alto

Fagioli Neri

0.38 mg2% VG

Pomodoro

3.3 mg21% VG

Tomato (Red Raw) provides 3.3 mg vs 0.38 mg in Black Beans (Cooked) (+2.9 mg, +761%).

Vitamina B5Pomodoro più alto

Fagioli Neri

0.18 mg4% VG

Pomodoro

0.49 mg10% VG

Tomato (Red Raw) provides 0.49 mg vs 0.18 mg in Black Beans (Cooked) (+0.31 mg, +169%).

Vitamina B6Pomodoro più alto

Fagioli Neri

0.05 mg3% VG

Pomodoro

0.44 mg26% VG

Tomato (Red Raw) provides 0.44 mg vs 0.05 mg in Black Beans (Cooked) (+0.39 mg, +748%).

Vitamina B12Simile

Fagioli Neri

0 µg

Pomodoro

0 µg

Both Black Beans (Cooked) and Tomato (Red Raw) provide similar amounts of vitamin b12 (0 µg).

Minerali7 nutrienti

SodioPomodoro più alto

Fagioli Neri

0.76 mg

Pomodoro

27.8 mg1% VG

Tomato (Red Raw) provides 27.8 mg vs 0.76 mg in Black Beans (Cooked) (+27.0 mg, +3558%).

PotassioPomodoro più alto

Fagioli Neri

270 mg6% VG

Pomodoro

1,318 mg28% VG

Tomato (Red Raw) provides 1,318 mg vs 270 mg in Black Beans (Cooked) (+1,048 mg, +388%).

CalcioPomodoro più alto

Fagioli Neri

20.5 mg2% VG

Pomodoro

55.6 mg4% VG

Tomato (Red Raw) provides 55.6 mg vs 20.5 mg in Black Beans (Cooked) (+35.1 mg, +171%).

FerroFagioli Neri più alto

Fagioli Neri

1.6 mg9% VG

Pomodoro

1.5 mg8% VG

Black Beans (Cooked) provides 1.6 mg vs 1.5 mg in Tomato (Red Raw) (+0.09 mg, +6%).

MagnesioPomodoro più alto

Fagioli Neri

45.6 mg11% VG

Pomodoro

61.2 mg15% VG

Tomato (Red Raw) provides 61.2 mg vs 45.6 mg in Black Beans (Cooked) (+15.6 mg, +34%).

FosforoPomodoro più alto

Fagioli Neri

106 mg9% VG

Pomodoro

133 mg11% VG

Tomato (Red Raw) provides 133 mg vs 106 mg in Black Beans (Cooked) (+27.0 mg, +25%).

ZincoPomodoro più alto

Fagioli Neri

0.85 mg8% VG

Pomodoro

0.95 mg9% VG

Tomato (Red Raw) provides 0.95 mg vs 0.85 mg in Black Beans (Cooked) (+0.09 mg, +11%).

Lipidi1 nutrienti

Grassi SaturiPomodoro più alto

Fagioli Neri

0.07 g

Pomodoro

0.16 g1% VG

Tomato (Red Raw) provides slightly more saturated fat (0.16 g vs 0.07 g).

Nutriente

Fagioli NeriNormalized to 300 kcal (227 g)

PomodoroNormalized to 300 kcal (1667 g)

Macronutrienti6 nutrienti

Calorie (Energia)Simile

Fagioli Neri

300 kcal15% VG

Pomodoro

300 kcal15% VG

Both Black Beans (Cooked) and Tomato (Red Raw) provide similar amounts of calories (energy) (300 kcal).

ProteineFagioli Neri più alto

Fagioli Neri

20.1 g40% VG

Pomodoro

14.7 g29% VG

Black Beans (Cooked) provides 20.1 g vs 14.7 g in Tomato (Red Raw) (+5.4 g, +37%).

CarboidratiPomodoro più alto

Fagioli Neri

53.8 g20% VG

Pomodoro

64.8 g24% VG

Tomato (Red Raw) provides 64.8 g vs 53.8 g in Black Beans (Cooked) (+11.0 g, +20%).

Fibra AlimentareSimile

Fagioli Neri

19.7 g71% VG

Pomodoro

20.0 g71% VG

Both Black Beans (Cooked) and Tomato (Red Raw) provide similar amounts of dietary fiber (19.7 g).

Grassi TotaliPomodoro più alto

Fagioli Neri

1.2 g2% VG

Pomodoro

3.3 g4% VG

Tomato (Red Raw) provides 3.3 g vs 1.2 g in Black Beans (Cooked) (+2.1 g, +172%).

ZuccheriPomodoro più alto

Fagioli Neri

0.73 g1% VG

Pomodoro

43.8 g88% VG

Tomato (Red Raw) provides 43.8 g vs 0.73 g in Black Beans (Cooked) (+43.1 g, +5936%).

Vitamine12 nutrienti

Vitamina CPomodoro più alto

Fagioli Neri

0 mg

Pomodoro

228 mg254% VG

Tomato (Red Raw) has higher vitamin c (228 mg vs 0 mg).

Vitamina APomodoro più alto

Fagioli Neri

0 µg

Pomodoro

700 µg78% VG

Tomato (Red Raw) has higher vitamin a (rae) (700 µg vs 0 µg).

Vitamina DSimile

Fagioli Neri

0 µg

Pomodoro

0 µg

Both Black Beans (Cooked) and Tomato (Red Raw) provide similar amounts of vitamin d (0 µg).

Vitamina EPomodoro più alto

Fagioli Neri

0.34 mg2% VG

Pomodoro

9.0 mg60% VG

Tomato (Red Raw) provides 9.0 mg vs 0.34 mg in Black Beans (Cooked) (+8.7 mg, +2544%).

Vitamina KPomodoro più alto

Fagioli Neri

6.4 µg5% VG

Pomodoro

132 µg110% VG

Tomato (Red Raw) provides 132 µg vs 6.4 µg in Black Beans (Cooked) (+125 µg, +1972%).

Acido FolicoFagioli Neri più alto

Fagioli Neri

338 µg85% VG

Pomodoro

250 µg63% VG

Black Beans (Cooked) provides 338 µg vs 250 µg in Tomato (Red Raw) (+88 µg, +35%).

Vitamina B1 (Tiamina)Pomodoro più alto

Fagioli Neri

0.55 mg46% VG

Pomodoro

0.62 mg51% VG

Tomato (Red Raw) provides 0.62 mg vs 0.55 mg in Black Beans (Cooked) (+0.06 mg, +11%).

Vitamina B2 (Riboflavina)Pomodoro più alto

Fagioli Neri

0.13 mg10% VG

Pomodoro

0.32 mg24% VG

Tomato (Red Raw) provides 0.32 mg vs 0.13 mg in Black Beans (Cooked) (+0.18 mg, +136%).

Vitamina B3 (Niacina)Pomodoro più alto

Fagioli Neri

1.1 mg7% VG

Pomodoro

9.9 mg62% VG

Tomato (Red Raw) provides 9.9 mg vs 1.1 mg in Black Beans (Cooked) (+8.8 mg, +764%).

Vitamina B5Pomodoro più alto

Fagioli Neri

0.55 mg11% VG

Pomodoro

1.5 mg30% VG

Tomato (Red Raw) provides 1.5 mg vs 0.55 mg in Black Beans (Cooked) (+0.93 mg, +170%).

Vitamina B6Pomodoro più alto

Fagioli Neri

0.16 mg9% VG

Pomodoro

1.3 mg78% VG

Tomato (Red Raw) provides 1.3 mg vs 0.16 mg in Black Beans (Cooked) (+1.2 mg, +751%).

Vitamina B12Simile

Fagioli Neri

0 µg

Pomodoro

0 µg

Both Black Beans (Cooked) and Tomato (Red Raw) provide similar amounts of vitamin b12 (0 µg).

Minerali7 nutrienti

SodioPomodoro più alto

Fagioli Neri

2.3 mg

Pomodoro

83.4 mg4% VG

Tomato (Red Raw) provides 83.4 mg vs 2.3 mg in Black Beans (Cooked) (+81.1 mg, +3572%).

PotassioPomodoro più alto

Fagioli Neri

806 mg17% VG

Pomodoro

3,951 mg84% VG

Tomato (Red Raw) provides 3,951 mg vs 806 mg in Black Beans (Cooked) (+3,145 mg, +390%).

CalcioPomodoro più alto

Fagioli Neri

61.3 mg5% VG

Pomodoro

167 mg13% VG

Tomato (Red Raw) provides 167 mg vs 61.3 mg in Black Beans (Cooked) (+105 mg, +172%).

FerroFagioli Neri più alto

Fagioli Neri

4.8 mg26% VG

Pomodoro

4.5 mg25% VG

Black Beans (Cooked) provides 4.8 mg vs 4.5 mg in Tomato (Red Raw) (+0.27 mg, +6%).

MagnesioPomodoro più alto

Fagioli Neri

136 mg32% VG

Pomodoro

183 mg44% VG

Tomato (Red Raw) provides 183 mg vs 136 mg in Black Beans (Cooked) (+47.2 mg, +35%).

FosforoPomodoro più alto

Fagioli Neri

318 mg25% VG

Pomodoro

400 mg32% VG

Tomato (Red Raw) provides 400 mg vs 318 mg in Black Beans (Cooked) (+82.3 mg, +26%).

ZincoPomodoro più alto

Fagioli Neri

2.5 mg23% VG

Pomodoro

2.8 mg26% VG

Tomato (Red Raw) provides 2.8 mg vs 2.5 mg in Black Beans (Cooked) (+0.29 mg, +11%).

Lipidi1 nutrienti

Grassi SaturiPomodoro più alto

Fagioli Neri

0.20 g1% VG

Pomodoro

0.47 g2% VG

Tomato (Red Raw) provides 0.47 g vs 0.20 g in Black Beans (Cooked) (+0.26 g, +128%).

Fagioli Neri vs Pomodoro

Fagioli Neri

Pomodoro

Nutritional Takeaways

Riepilogo del Confronto