Home/Nutritional Comparison

Direct Comparison Profile

Green Lentils (Cooked) vs Red Adzuki Beans

We scientifically analyze the biological properties of Green Lentils (Cooked) and Red Adzuki Beans. Review the differences in macronutrients, vitamins, minerals, and our final nutritional verdict.

Green Lentils (Cooked)

Lens culinaris

100Density Points

116 kcalCalories

9gProtein

7.9gDietary Fiber

Red Adzuki Beans

Vigna angularis

100Density Points

128 kcalCalories

7.5gProtein

7.3gDietary Fiber

Green Lentils (Cooked)

Red Adzuki Beans

Key Nutritional Advantages

Lower caloric density: Green Lentils (Cooked)116 kcal vs 128 kcal (difference of 9%)

Higher protein density: Green Lentils (Cooked)9g vs 7.5g (Green Lentils (Cooked) has 20% more)

Higher fiber content: Green Lentils (Cooked)7.9g vs 7.3g (Green Lentils (Cooked) has 8% more)

Lower glycemic impact: Red Adzuki BeansGlycemic Index: 29 vs 25 (difference of 4 points)

Higher overall vitamin density: Green Lentils (Cooked)Cumulative Daily Value percentage: 87% vs 48%

Higher overall mineral density: Green Lentils (Cooked)Cumulative Daily Value percentage: 112% vs 29%

Red Adzuki Beans

Vigna angularis

Nutrient / Metric	Green Lentils (Cooked) (100g)	Red Adzuki Beans (100g)
Calories	116 kcal	128 kcal
Protein	9g	7.5g
Fats	0.4g	0.2g
Carbohydrates	20.1g	25.8g
Dietary Fiber	7.9g	7.3g
GIGlycemic Index	29	25
Water Content	68%	10.2%

Nutritional Verdict

Based on nutrient-density scores (highly bioavailable proteins, soluble prebiotic fiber, and balanced glycemic metrics), Green Lentils (Cooked) is programmatically rated superior for structural cellular health.

Green Lentils (Cooked)

Green lentils are a nutritious legume, rich in protein and fiber, making them an excellent choice for a balanced diet. They are low in fat and have a low glycemic index, which helps in maintaining stable blood sugar levels.

•Green lentils are an excellent source of plant-based protein, providing essential amino acids necessary for muscle repair and growth.

•They are high in dietary fiber, which aids in digestion, promotes satiety, and helps regulate blood sugar levels.

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.

•Rich in protein, red adzuki beans provide essential amino acids necessary for muscle repair and growth.

•High fiber content aids in digestion and helps maintain healthy blood sugar levels.

Nutritional Intelligence Comparative Analysis

Cross-clinical evaluation based on micronutrient densities, absorption profiles, and bioactive compounds.

AI Generated Report

1. Macronutrient Battle and Energy Density

When evaluating energy intake, Green Lentils (Cooked) provides 116 calories per 100g, compared to 128 calories in Red Adzuki Beans. This makes Red Adzuki Beans more energy-dense, converting Green Lentils (Cooked) into an ideal choice for caloric control.

In the protein matrix, Green Lentils (Cooked) delivers 9g of protein per 100g, while Red Adzuki Beans records 7.5g. For athletes and lean mass preservation, Green Lentils (Cooked) offers a clear biochemical advantage.

Carbohydrate structures and the Glycemic Index (GI) yield different metabolic dynamics: Green Lentils (Cooked) has 20.1g of carbs with an estimated GI of 29, whereas Red Adzuki Beans has 25.8g with a GI of 25. Red Adzuki Beans results in a more controlled, steady insulin response.

Regarding gut health, Green Lentils (Cooked) features 7.9g of fiber per 100g, compared to 7.3g in Red Adzuki Beans. Consuming Green Lentils (Cooked) significantly favors satiety and digestive transit.

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).

Green Lentils (Cooked)'s profile is highly notable for: folate (181µg, 45% VDR) and phosphorus (180mg, 26% VDR) and manganese (0.5mg, 25% 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.

Green Lentils (Cooked) contains highly valuable active principles: Flavonoids (Antioxidant properties that help reduce inflammation and oxidative stress.).

Green Lentils (Cooked) posee propiedades descritas como: Digestive health support, Blood sugar regulation.

4. AI Clinical Verdict

We conclude with the AI Clinical Verdict. Evaluating the Nutri-Scores (Green Lentils (Cooked): 100/100 vs Red Adzuki Beans: 100/100), we determine that both foods possess an equivalent nutritional value.

Weight Control / Caloric Deficit

For Weight Control / Caloric Deficit, the recommended food is Green Lentils (Cooked) due to its excellent volume-to-calorie ratio and hydration/fiber content.

Athletic Performance / Hypertrophy

For Muscle Gain and Athletic Performance, the biochemically advantageous option is Green Lentils (Cooked) because of its higher protein/amino acid content.

Glycemic Control / Insulin Sensitivity

For Glycemic Control / Insulin Sensitivity, Red Adzuki Beans is recommended due to its low glycemic impact.

Cardiovascular Health / Antioxidants

For Cardiovascular Health and Antioxidants, Red Adzuki Beans stands out due to its concentration of cardioprotective compounds and key minerals.

Nutritional Synergy Clinical Tip: Consuming both Green Lentils (Cooked) and Red Adzuki Beans together in the same meal plan allows for enhanced nutrient absorption (such as Vitamin C facilitating non-heme iron assimilation) and provides a more comprehensive antioxidant defense shield.