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Black beans, cooked
Black beans, cooked1
VS
Hyacinth beans, cooked Leader
Hyacinth beans, cooked6

Hyacinth beans, cooked leads 6–1 · 7 categories decided · 1 tie

Both foods compared at 100 kcal.

The verdict

Hyacinth beans, cooked comes out ahead, winning 6 of 7 nutrient match-ups.

Pick Black beans, cooked for less sodium.

Pick Hyacinth beans, cooked for more protein, less saturated fat, more potassium, 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
    6.71 g
    6.96 gWIN
  • Carbohydrate
    17.96 g
    17.69 g
  • Fibermore is better
    6.59 g
    —
  • Total sugarsless is better
    0.24 g
    —
  • Total fat
    0.41 g
    0.5 g
  • Saturated fatless is better
    0.11 g
    0.08 gWIN
  • Sodiumless is better
    WIN0.76 mg
    207.69 mg
  • Potassiummore is better
    268.94 mg
    288.03 mgWIN
  • Calciummore is better
    20.45 mg
    34.19 mgWIN
  • Ironmore is better
    1.59 mg
    3.91 mgWIN
  • Magnesiummore is better
    53.03 mg
    70.09 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.

Black beans, cooked vs Hyacinth beans, cooked · Foodatron