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Adzuki beans, cooked
Adzuki beans, cooked3
VS
Tamari (gluten-free soy sauce) Leader
Tamari (gluten-free soy sauce)5

Tamari (gluten-free soy sauce) leads 5–3 · 8 categories decided · 1 tie

Both foods compared at 100 kcal.

The verdict

Tamari (gluten-free soy sauce) comes out ahead, winning 5 of 8 nutrient match-ups.

Pick Adzuki beans, cooked for more fiber, less sodium and more potassium.

Pick Tamari (gluten-free soy sauce) for more protein, less saturated fat, more calcium, more iron and more magnesium.

Evenly matched on vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    100 kcal
    100 kcal
  • Proteinmore is better
    5.88 g
    17.52 gWIN
  • Carbohydrate
    19.35 g
    9.28 g
  • Fibermore is better
    WIN5.7 g
    1.33 g
  • Total sugarsless is better
    —
    2.83 g
  • Total fat
    0.08 g
    0.17 g
  • Saturated fatless is better
    0.03 g
    0.02 gWIN
  • Sodiumless is better
    WIN190.63 mg
    9310 mg
  • Potassiummore is better
    WIN415.63 mg
    353.33 mg
  • Calciummore is better
    21.88 mg
    33.33 mgWIN
  • Ironmore is better
    1.56 mg
    3.97 mgWIN
  • Magnesiummore is better
    40.63 mg
    66.67 mgWIN
  • Vitamin Cmore is better
    0 mg
    0 mg
  • Vitamin Dmore is better
    —
    —

Winners are decided by deterministic per-metric rules on the stated basis; ties and missing data don’t score (missing ≠ zero). Educational information only — not medical advice.

Adzuki beans, cooked vs Tamari (gluten-free soy sauce) · Foodatron