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Direct Comparison Profile

Brown Roasted Lentils vs Red Adzuki Beans

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

Brown Roasted Lentils

Lens culinaris

100Density Points

350 kcalCalories

25.8gProtein

15gDietary Fiber

Red Adzuki Beans

Vigna angularis

100Density Points

128 kcalCalories

7.5gProtein

7.3gDietary Fiber

Brown Roasted Lentils

Red Adzuki Beans

Key Nutritional Advantages

Lower caloric density: Red Adzuki Beans350 kcal vs 128 kcal (difference of 173%)

Higher protein density: Brown Roasted Lentils25.8g vs 7.5g (Brown Roasted Lentils has 244% more)

Higher fiber content: Brown Roasted Lentils15g vs 7.3g (Brown Roasted Lentils has 105% more)

Lower glycemic impact: Brown Roasted LentilsGlycemic Index: 21 vs 25 (difference of 4 points)

Higher overall vitamin density: Brown Roasted LentilsCumulative Daily Value percentage: 168% vs 48%

Higher overall mineral density: Brown Roasted LentilsCumulative Daily Value percentage: 172% vs 29%

Red Adzuki Beans

Vigna angularis

Nutrient / Metric	Brown Roasted Lentils (100g)	Red Adzuki Beans (100g)
Calories	350 kcal	128 kcal
Protein	25.8g	7.5g
Fats	1.2g	0.2g
Carbohydrates	60g	25.8g
Dietary Fiber	15g	7.3g
GIGlycemic Index	21	25
Water Content	10%	10.2%

Nutritional Verdict

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

Brown Roasted Lentils

Brown roasted lentils are a nutritious legume, rich in protein and fiber, making them an excellent addition to a balanced diet. They are low in fat and have a low glycemic index, promoting stable blood sugar levels.

•High in protein, brown roasted lentils support muscle growth and repair, making them ideal for vegetarians and athletes.

•Rich in dietary fiber, they aid in digestion and help maintain a healthy weight by promoting satiety.

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, Brown Roasted Lentils provides 350 calories per 100g, compared to 128 calories in Red Adzuki Beans. This makes Brown Roasted Lentils more energy-dense, whereas Red Adzuki Beans stands out for its lower caloric footprint.

In the protein matrix, Brown Roasted Lentils delivers 25.8g of protein per 100g, while Red Adzuki Beans records 7.5g. For athletes and lean mass preservation, Brown Roasted Lentils offers a clear biochemical advantage.

Carbohydrate structures and the Glycemic Index (GI) yield different metabolic dynamics: Brown Roasted Lentils has 60g of carbs with an estimated GI of 21, whereas Red Adzuki Beans has 25.8g with a GI of 25. Brown Roasted Lentils provides slower glucose absorption, ideal for preventing glucose spikes.

Regarding gut health, Brown Roasted Lentils features 15g of fiber per 100g, compared to 7.3g in Red Adzuki Beans. Consuming Brown Roasted Lentils 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).

Brown Roasted Lentils's profile is highly notable for: folate (180µg, 45% VDR) and vitamin b1 (thiamine) (0.5mg, 42% VDR) and phosphorus (280mg, 40% 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.

Brown Roasted Lentils contains highly valuable active principles: Flavonoids (Flavonoids in lentils have antioxidant properties that help reduce oxidative stress.).

Brown Roasted Lentils posee propiedades descritas como: Antioxidant, Anti-inflammatory.

4. AI Clinical Verdict

We conclude with the AI Clinical Verdict. Evaluating the Nutri-Scores (Brown Roasted Lentils: 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 Red Adzuki Beans 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 Brown Roasted Lentils because of its higher protein/amino acid content.

Glycemic Control / Insulin Sensitivity

For Glycemic Control / Insulin Sensitivity, Brown Roasted Lentils 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 Brown Roasted Lentils 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.