Cooked Soybeans vs Red Adzuki Beans
We scientifically analyze the biological properties of Cooked Soybeans and Red Adzuki Beans. Review the differences in macronutrients, vitamins, minerals, and our final nutritional verdict.
Cooked Soybeans
Glycine max
Red Adzuki Beans
Vigna angularis
Key Nutritional Advantages
| Nutrient / Metric | Cooked Soybeans (100g) | Red Adzuki Beans (100g) |
|---|---|---|
| Calories | 173 kcal | 128 kcal |
| Protein | 16.6g | 7.5g |
| Fats | 9g | 0.2g |
| Carbohydrates | 9.9g | 25.8g |
| Dietary Fiber | 6g | 7.3g |
| GIGlycemic Index | 15 | 25 |
| Water Content | 68% | 10.2% |
Nutritional Verdict
Based on nutrient-density scores (highly bioavailable proteins, soluble prebiotic fiber, and balanced glycemic metrics), Cooked Soybeans is programmatically rated superior for structural cellular health.
Cooked Soybeans
Cooked soybeans are a nutrient-dense legume, rich in protein, healthy fats, and fiber, making them an excellent addition to a balanced diet.
Red Adzuki Beans
Red adzuki beans are small, reddish-brown legumes known for their sweet flavor and high nutritional value. They are rich in protein, fiber, and essential minerals, making them a popular choice in various cuisines.
Nutritional Intelligence Comparative Analysis
Cross-clinical evaluation based on micronutrient densities, absorption profiles, and bioactive compounds.
1. Macronutrient Battle and Energy Density
When evaluating energy intake, Cooked Soybeans provides 173 calories per 100g, compared to 128 calories in Red Adzuki Beans. This makes Cooked Soybeans more energy-dense, whereas Red Adzuki Beans stands out for its lower caloric footprint.
In the protein matrix, Cooked Soybeans delivers 16.6g of protein per 100g, while Red Adzuki Beans records 7.5g. For athletes and lean mass preservation, Cooked Soybeans offers a clear biochemical advantage.
Carbohydrate structures and the Glycemic Index (GI) yield different metabolic dynamics: Cooked Soybeans has 9.9g of carbs with an estimated GI of 15, whereas Red Adzuki Beans has 25.8g with a GI of 25. Cooked Soybeans provides slower glucose absorption, ideal for preventing glucose spikes.
Regarding gut health, Cooked Soybeans features 6g of fiber per 100g, compared to 7.3g in Red Adzuki Beans. Red Adzuki Beans promotes greater microbiome health and regularity.
2. Micronutrient Profile (Vitamins and Minerals)
Micronutrient analysis highlights the essential vitamins and minerals of each food, expressed as a percentage of the recommended Daily Value (%DV).
Cooked Soybeans's profile is highly notable for: vitamin b1 (thiamine) (0.9mg, 75% VDR) and magnesium (280mg, 67% VDR) and copper (0.6mg, 67% VDR).
Conversely, Red Adzuki Beans stands out especially in: folate (130mcg, 33% VDR) and vitamin b1 (thiamine) (0.2mg, 15% VDR) and magnesium (60mg, 15% VDR).
3. Medicinal Properties and Bioactive Compounds
From a phytonutrient and bioactive perspective, each superfood interacts with cellular receptors uniquely to deliver medicinal and cell-protective benefits.
Cooked Soybeans contains highly valuable active principles: Isoflavones (Plant compounds that mimic estrogen and may help reduce menopausal symptoms.).
Cooked Soybeans posee propiedades descritas como: Antioxidant, Anti-inflammatory, Cholesterol-lowering.
4. AI Clinical Verdict
We conclude with the AI Clinical Verdict. Evaluating the Nutri-Scores (Cooked Soybeans: 100/100 vs Red Adzuki Beans: 100/100), we determine that both foods possess an equivalent nutritional value.
For Weight Control / Caloric Deficit, the recommended food is Red Adzuki Beans due to its excellent volume-to-calorie ratio and hydration/fiber content.
For Muscle Gain and Athletic Performance, the biochemically advantageous option is Cooked Soybeans because of its higher protein/amino acid content.
For Glycemic Control / Insulin Sensitivity, Cooked Soybeans is recommended due to its low glycemic impact.
For Cardiovascular Health and Antioxidants, Red Adzuki Beans stands out due to its concentration of cardioprotective compounds and key minerals.