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Black beans, cooked
Black beans, cooked4
VS
Cranberry (roman) beans, cooked
Cranberry (roman) beans, cooked4

Dead heat · 8 categories decided · 1 tie

Each value is per 100 g edible portion.

The verdict

It's a dead heat — each wins 4 of 8 match-ups.

Pick Black beans, cooked for more fiber, less sodium, more iron and more magnesium.

Pick Cranberry (roman) beans, cooked for more protein, less saturated fat, more potassium and more calcium.

Evenly matched on vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    132 kcal
    136 kcal
  • Proteinmore is better
    8.86 g
    9.34 gWIN
  • Carbohydrate
    23.71 g
    24.46 g
  • Fibermore is better
    WIN8.7 g
    8.6 g
  • Total sugarsless is better
    0.32 g
    —
  • Total fat
    0.54 g
    0.46 g
  • Saturated fatless is better
    0.14 g
    0.12 gWIN
  • Sodiumless is better
    WIN1 mg
    237 mg
  • Potassiummore is better
    355 mg
    387 mgWIN
  • Calciummore is better
    27 mg
    50 mgWIN
  • Ironmore is better
    WIN2.1 mg
    2.09 mg
  • Magnesiummore is better
    WIN70 mg
    50 mg
  • 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.

Black beans, cooked vs Cranberry (roman) beans, cooked · Foodatron