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Direct Comparison Profile

Roasted Red Lentils vs Acutifolius Bean

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

Nutritional Winner

Roasted Red Lentils

Lens culinaris

100Density Points

350 kcalCalories

25.8gProtein

10gDietary Fiber

Acutifolius Bean

Phaseolus acutifolius

99Density Points

130 kcalCalories

8gProtein

7gDietary Fiber

Roasted Red Lentils

Acutifolius Bean

Key Nutritional Advantages

Lower caloric density: Acutifolius Bean350 kcal vs 130 kcal (difference of 169%)

Higher protein density: Roasted Red Lentils25.8g vs 8g (Roasted Red Lentils has 223% more)

Higher fiber content: Roasted Red Lentils10g vs 7g (Roasted Red Lentils has 43% more)

Lower glycemic impact: Roasted Red LentilsGlycemic Index: 21 vs 30 (difference of 9 points)

Higher overall vitamin density: Roasted Red LentilsCumulative Daily Value percentage: 128% vs 3%

Higher overall mineral density: Roasted Red LentilsCumulative Daily Value percentage: 147% vs 25%

Acutifolius Bean

Phaseolus acutifolius

Nutrient / Metric	Roasted Red Lentils (100g)	Acutifolius Bean (100g)
Calories	350 kcal	130 kcal
Protein	25.8g	8g
Fats	1.5g	0.5g
Carbohydrates	60g	24g
Dietary Fiber	10g	7g
GIGlycemic Index	21	30
Water Content	10%	10%

Nutritional Verdict

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

Roasted Red Lentils

Roasted red lentils are a nutritious legume known for their high protein and fiber content, making them an excellent choice for vegetarian and vegan diets. They are also rich in essential vitamins and minerals, contributing to overall health.

•Rich in protein and fiber, roasted red lentils support muscle growth and digestive health.

•High in iron and folate, they help prevent anemia and support healthy cell function.

Acutifolius Bean

The Acutifolius bean, also known as tepary bean, is a drought-resistant legume native to the southwestern United States and Mexico. It is known for its high nutritional value, particularly in protein and fiber.

•Rich in protein and fiber, which can aid in digestion and promote satiety, making it beneficial for weight management.

•Contains antioxidants that help combat oxidative stress and may reduce the risk of chronic diseases.

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, Roasted Red Lentils provides 350 calories per 100g, compared to 130 calories in Acutifolius Bean. This makes Roasted Red Lentils more energy-dense, whereas Acutifolius Bean stands out for its lower caloric footprint.

In the protein matrix, Roasted Red Lentils delivers 25.8g of protein per 100g, while Acutifolius Bean records 8g. For athletes and lean mass preservation, Roasted Red Lentils offers a clear biochemical advantage.

Carbohydrate structures and the Glycemic Index (GI) yield different metabolic dynamics: Roasted Red Lentils has 60g of carbs with an estimated GI of 21, whereas Acutifolius Bean has 24g with a GI of 30. Roasted Red Lentils provides slower glucose absorption, ideal for preventing glucose spikes.

Regarding gut health, Roasted Red Lentils features 10g of fiber per 100g, compared to 7g in Acutifolius Bean. Consuming Roasted Red 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).

Roasted Red Lentils's profile is highly notable for: folate (180µg, 45% VDR) and phosphorus (280mg, 40% VDR) and vitamin b1 (thiamine) (0.4mg, 33% VDR).

Conversely, Acutifolius Bean stands out especially in: iron (2.5mg, 14% VDR) and potassium (400mg, 11% VDR) and vitamin-c (1.5mg, 2% 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.

Roasted Red Lentils contains highly valuable active principles: Flavonoids (Compounds that help reduce inflammation and oxidative stress.).

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

4. AI Clinical Verdict

We conclude with the AI Clinical Verdict. Evaluating the Nutri-Scores (Roasted Red Lentils: 100/100 vs Acutifolius Bean: 99/100), we determine that Roasted Red Lentils offers a superior overall nutrient density profile.

Weight Control / Caloric Deficit

For Weight Control / Caloric Deficit, the recommended food is Acutifolius Bean 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 Roasted Red Lentils because of its higher protein/amino acid content.

Glycemic Control / Insulin Sensitivity

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

Cardiovascular Health / Antioxidants

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

Nutritional Synergy Clinical Tip: Consuming both Roasted Red Lentils and Acutifolius Bean 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.