Compare Nutrição Lado a Lado

Feijão Preto vs Batata

Selecione dois alimentos e compare macronutrientes, vitaminas e minerais lado a lado: por 100g, por porção ou normalizado por calorias.

Comparações Populares

Alimento A

Alimento B

Clean cooked glistening black beans in a dark stone bowl

Leguminosas

Feijão Preto

132Calorias

8.9Proteína

8.7Fibras

0.0Vitamina C

Ver Detalhes

Clean baked potato cut open displaying fluffy steaming interior and skin

Vegetais

Batata

93Calorias

2.5Proteína

2.2Fibras

12.8Vitamina C

Ver Detalhes

Highlights

Nutritional Takeaways

Based on standard 100g edible portion comparison

Menos Calorias

-30%

Batata

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

Mais Proteína

+254%

Feijão Preto

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

Mais Fibras

+295%

Feijão Preto

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

Mais Vitamina C

Batata

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

Feijão Preto100 g edible portion

Batata100 g edible portion

Macronutrientes6 nutrientes

Calorias (Energia)Feijão Preto mais alto

Feijão Preto

132 kcal7% VD

Batata

93 kcal5% VD

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

ProteínaFeijão Preto mais alto

Feijão Preto

8.9 g18% VD

Batata

2.5 g5% VD

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

CarboidratosFeijão Preto mais alto

Feijão Preto

23.7 g9% VD

Batata

21.2 g8% VD

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

Fibra AlimentarFeijão Preto mais alto

Feijão Preto

8.7 g31% VD

Batata

2.2 g8% VD

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

Gordura TotalFeijão Preto mais alto

Feijão Preto

0.54 g1% VD

Batata

0.13 g

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

AçúcaresBatata mais alto

Feijão Preto

0.32 g1% VD

Batata

1.2 g2% VD

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

Vitaminas12 nutrientes

Vitamina CBatata mais alto

Feijão Preto

0 mg

Batata

12.8 mg14% VD

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

Vitamina ASemelhante

Feijão Preto

0 µg

Batata

0 µg

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

Vitamina DSemelhante

Feijão Preto

0 µg

Batata

0 µg

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

Vitamina EFeijão Preto mais alto

Feijão Preto

0.15 mg1% VD

Batata

0.05 mg

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

Vitamina KFeijão Preto mais alto

Feijão Preto

2.8 µg2% VD

Batata

2.0 µg2% VD

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

Ácido FólicoFeijão Preto mais alto

Feijão Preto

149 µg37% VD

Batata

28 µg7% VD

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

Vitamina B1 (Tiamina)Feijão Preto mais alto

Feijão Preto

0.24 mg20% VD

Batata

0.11 mg9% VD

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

Vitamina B2 (Riboflavina)Semelhante

Feijão Preto

0.06 mg5% VD

Batata

0.05 mg4% VD

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

Vitamina B3 (Niacina)Batata mais alto

Feijão Preto

0.51 mg3% VD

Batata

1.4 mg9% VD

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

Vitamina B5Batata mais alto

Feijão Preto

0.24 mg5% VD

Batata

0.58 mg12% VD

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

Vitamina B6Batata mais alto

Feijão Preto

0.07 mg4% VD

Batata

0.30 mg18% VD

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

Vitamina B12Semelhante

Feijão Preto

0 µg

Batata

0 µg

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

Minerais7 nutrientes

SódioBatata mais alto

Feijão Preto

1.0 mg

Batata

10.0 mg

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

PotássioBatata mais alto

Feijão Preto

355 mg8% VD

Batata

535 mg11% VD

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

CálcioFeijão Preto mais alto

Feijão Preto

27.0 mg2% VD

Batata

15.0 mg1% VD

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

FerroFeijão Preto mais alto

Feijão Preto

2.1 mg12% VD

Batata

1.1 mg6% VD

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

MagnésioFeijão Preto mais alto

Feijão Preto

60.0 mg14% VD

Batata

28.0 mg7% VD

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

FósforoFeijão Preto mais alto

Feijão Preto

140 mg11% VD

Batata

70.0 mg6% VD

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

ZincoFeijão Preto mais alto

Feijão Preto

1.1 mg10% VD

Batata

0.36 mg3% VD

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

Lipídios1 nutrientes

Gordura SaturadaFeijão Preto mais alto

Feijão Preto

0.09 g

Batata

0.03 g

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

Nutriente

Feijão Preto172 g (1 cup cooked (172 g))

Batata173 g (1 medium baked potato (173 g))

Macronutrientes6 nutrientes

Calorias (Energia)Feijão Preto mais alto

Feijão Preto

227 kcal11% VD

Batata

161 kcal8% VD

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

ProteínaFeijão Preto mais alto

Feijão Preto

15.2 g30% VD

Batata

4.3 g9% VD

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

CarboidratosFeijão Preto mais alto

Feijão Preto

40.8 g15% VD

Batata

36.6 g13% VD

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

Fibra AlimentarFeijão Preto mais alto

Feijão Preto

15.0 g53% VD

Batata

3.8 g14% VD

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

Gordura TotalFeijão Preto mais alto

Feijão Preto

0.93 g1% VD

Batata

0.22 g

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

AçúcaresBatata mais alto

Feijão Preto

0.55 g1% VD

Batata

2.0 g4% VD

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

Vitaminas12 nutrientes

Vitamina CBatata mais alto

Feijão Preto

0 mg

Batata

22.1 mg25% VD

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

Vitamina ASemelhante

Feijão Preto

0 µg

Batata

0 µg

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

Vitamina DSemelhante

Feijão Preto

0 µg

Batata

0 µg

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

Vitamina EFeijão Preto mais alto

Feijão Preto

0.26 mg2% VD

Batata

0.09 mg1% VD

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

Vitamina KFeijão Preto mais alto

Feijão Preto

4.8 µg4% VD

Batata

3.5 µg3% VD

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

Ácido FólicoFeijão Preto mais alto

Feijão Preto

256 µg64% VD

Batata

48 µg12% VD

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

Vitamina B1 (Tiamina)Feijão Preto mais alto

Feijão Preto

0.42 mg35% VD

Batata

0.18 mg15% VD

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

Vitamina B2 (Riboflavina)Semelhante

Feijão Preto

0.10 mg8% VD

Batata

0.08 mg6% VD

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

Vitamina B3 (Niacina)Batata mais alto

Feijão Preto

0.87 mg5% VD

Batata

2.4 mg15% VD

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

Vitamina B5Batata mais alto

Feijão Preto

0.42 mg8% VD

Batata

1.0 mg20% VD

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

Vitamina B6Batata mais alto

Feijão Preto

0.12 mg7% VD

Batata

0.52 mg30% VD

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

Vitamina B12Semelhante

Feijão Preto

0 µg

Batata

0 µg

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

Minerais7 nutrientes

SódioBatata mais alto

Feijão Preto

1.7 mg

Batata

17.3 mg1% VD

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

PotássioBatata mais alto

Feijão Preto

611 mg13% VD

Batata

926 mg20% VD

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

CálcioFeijão Preto mais alto

Feijão Preto

46.4 mg4% VD

Batata

26.0 mg2% VD

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

FerroFeijão Preto mais alto

Feijão Preto

3.6 mg20% VD

Batata

1.9 mg10% VD

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

MagnésioFeijão Preto mais alto

Feijão Preto

103 mg25% VD

Batata

48.4 mg12% VD

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

FósforoFeijão Preto mais alto

Feijão Preto

241 mg19% VD

Batata

121 mg10% VD

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

ZincoFeijão Preto mais alto

Feijão Preto

1.9 mg18% VD

Batata

0.62 mg6% VD

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

Lipídios1 nutrientes

Gordura SaturadaFeijão Preto mais alto

Feijão Preto

0.15 g1% VD

Batata

0.05 g

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

Nutriente

Feijão PretoAmount per 100 kcal (76 g)

BatataAmount per 100 kcal (108 g)

Macronutrientes6 nutrientes

Calorias (Energia)Semelhante

Feijão Preto

100 kcal5% VD

Batata

100 kcal5% VD

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

ProteínaFeijão Preto mais alto

Feijão Preto

6.7 g13% VD

Batata

2.7 g5% VD

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

CarboidratosBatata mais alto

Feijão Preto

18.0 g7% VD

Batata

22.8 g8% VD

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

Fibra AlimentarFeijão Preto mais alto

Feijão Preto

6.6 g24% VD

Batata

2.4 g8% VD

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

Gordura TotalFeijão Preto mais alto

Feijão Preto

0.41 g1% VD

Batata

0.14 g

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

AçúcaresBatata mais alto

Feijão Preto

0.24 g

Batata

1.2 g2% VD

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

Vitaminas12 nutrientes

Vitamina CBatata mais alto

Feijão Preto

0 mg

Batata

13.8 mg15% VD

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

Vitamina ASemelhante

Feijão Preto

0 µg

Batata

0 µg

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

Vitamina DSemelhante

Feijão Preto

0 µg

Batata

0 µg

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

Vitamina EFeijão Preto mais alto

Feijão Preto

0.11 mg1% VD

Batata

0.05 mg

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

Vitamina KSemelhante

Feijão Preto

2.1 µg2% VD

Batata

2.2 µg2% VD

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

Ácido FólicoFeijão Preto mais alto

Feijão Preto

113 µg28% VD

Batata

30 µg8% VD

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

Vitamina B1 (Tiamina)Feijão Preto mais alto

Feijão Preto

0.19 mg15% VD

Batata

0.11 mg10% VD

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

Vitamina B2 (Riboflavina)Semelhante

Feijão Preto

0.04 mg3% VD

Batata

0.05 mg4% VD

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

Vitamina B3 (Niacina)Batata mais alto

Feijão Preto

0.38 mg2% VD

Batata

1.5 mg10% VD

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

Vitamina B5Batata mais alto

Feijão Preto

0.18 mg4% VD

Batata

0.63 mg13% VD

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

Vitamina B6Batata mais alto

Feijão Preto

0.05 mg3% VD

Batata

0.32 mg19% VD

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

Vitamina B12Semelhante

Feijão Preto

0 µg

Batata

0 µg

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

Minerais7 nutrientes

SódioBatata mais alto

Feijão Preto

0.76 mg

Batata

10.8 mg

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

PotássioBatata mais alto

Feijão Preto

270 mg6% VD

Batata

578 mg12% VD

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

CálcioFeijão Preto mais alto

Feijão Preto

20.5 mg2% VD

Batata

16.2 mg1% VD

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

FerroFeijão Preto mais alto

Feijão Preto

1.6 mg9% VD

Batata

1.2 mg6% VD

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

MagnésioFeijão Preto mais alto

Feijão Preto

45.6 mg11% VD

Batata

30.2 mg7% VD

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

FósforoFeijão Preto mais alto

Feijão Preto

106 mg9% VD

Batata

75.6 mg6% VD

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

ZincoFeijão Preto mais alto

Feijão Preto

0.85 mg8% VD

Batata

0.39 mg4% VD

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

Lipídios1 nutrientes

Gordura SaturadaSemelhante

Feijão Preto

0.07 g

Batata

0.03 g

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

Nutriente

Feijão PretoNormalized to 300 kcal (227 g)

BatataNormalized to 300 kcal (323 g)

Macronutrientes6 nutrientes

Calorias (Energia)Semelhante

Feijão Preto

300 kcal15% VD

Batata

300 kcal15% VD

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

ProteínaFeijão Preto mais alto

Feijão Preto

20.1 g40% VD

Batata

8.1 g16% VD

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

CarboidratosBatata mais alto

Feijão Preto

53.8 g20% VD

Batata

68.3 g25% VD

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

Fibra AlimentarFeijão Preto mais alto

Feijão Preto

19.7 g71% VD

Batata

7.1 g25% VD

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

Gordura TotalFeijão Preto mais alto

Feijão Preto

1.2 g2% VD

Batata

0.42 g1% VD

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

AçúcaresBatata mais alto

Feijão Preto

0.73 g1% VD

Batata

3.7 g7% VD

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

Vitaminas12 nutrientes

Vitamina CBatata mais alto

Feijão Preto

0 mg

Batata

41.3 mg46% VD

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

Vitamina ASemelhante

Feijão Preto

0 µg

Batata

0 µg

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

Vitamina DSemelhante

Feijão Preto

0 µg

Batata

0 µg

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

Vitamina EFeijão Preto mais alto

Feijão Preto

0.34 mg2% VD

Batata

0.16 mg1% VD

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

Vitamina KSemelhante

Feijão Preto

6.4 µg5% VD

Batata

6.5 µg5% VD

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

Ácido FólicoFeijão Preto mais alto

Feijão Preto

338 µg85% VD

Batata

90 µg23% VD

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

Vitamina B1 (Tiamina)Feijão Preto mais alto

Feijão Preto

0.55 mg46% VD

Batata

0.34 mg29% VD

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

Vitamina B2 (Riboflavina)Semelhante

Feijão Preto

0.13 mg10% VD

Batata

0.16 mg12% VD

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

Vitamina B3 (Niacina)Batata mais alto

Feijão Preto

1.1 mg7% VD

Batata

4.6 mg28% VD

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

Vitamina B5Batata mais alto

Feijão Preto

0.55 mg11% VD

Batata

1.9 mg38% VD

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

Vitamina B6Batata mais alto

Feijão Preto

0.16 mg9% VD

Batata

0.96 mg57% VD

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

Vitamina B12Semelhante

Feijão Preto

0 µg

Batata

0 µg

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

Minerais7 nutrientes

SódioBatata mais alto

Feijão Preto

2.3 mg

Batata

32.3 mg1% VD

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

PotássioBatata mais alto

Feijão Preto

806 mg17% VD

Batata

1,728 mg37% VD

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

CálcioFeijão Preto mais alto

Feijão Preto

61.3 mg5% VD

Batata

48.5 mg4% VD

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

FerroFeijão Preto mais alto

Feijão Preto

4.8 mg26% VD

Batata

3.5 mg19% VD

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

MagnésioFeijão Preto mais alto

Feijão Preto

136 mg32% VD

Batata

90.4 mg22% VD

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

FósforoFeijão Preto mais alto

Feijão Preto

318 mg25% VD

Batata

226 mg18% VD

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

ZincoFeijão Preto mais alto

Feijão Preto

2.5 mg23% VD

Batata

1.2 mg11% VD

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

Lipídios1 nutrientes

Gordura SaturadaFeijão Preto mais alto

Feijão Preto

0.20 g1% VD

Batata

0.10 g

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

Feijão Preto vs Batata

Feijão Preto

Batata

Nutritional Takeaways

Resumo da Comparação