Frijoles Negros Enteros vs Refried Beans
Overall, Frijoles Negros Enteros has the better nutritional profile on the measures we compare. It wins on 6 of our comparison points versus 3.
Frijoles Negros Enteros
Refried Beans
Nutrition per 100 g
| Nutrient | Frijoles Negros Enteros | Refried Beans |
|---|---|---|
| Nutri-Score | b | c |
| NOVA group | 4 | 3 |
| Calories | 45 kcal | 86 kcal |
| Fat | 1 g | 0.5 g |
| Saturated fat | 0.1 g | 0.5 g |
| Sugars | 0 g | 0.5 g |
| Salt | 0.9 g | 1.2 g |
| Fiber | 6 g | 5.5 g |
| Protein | 4 g | 5.3 g |
| Additives | 1 | 0 |
| Allergens | Glutamato monosódico | None listed |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Frijoles Negros Enteros has 48% fewer calories (45 kcal vs 86 kcal).
- Refried Beans has 50% less fat (0.5 g vs 1 g).
- Frijoles Negros Enteros has 80% less saturated fat (0.1 g vs 0.5 g).
- Frijoles Negros Enteros has no sugar, while Refried Beans has 0.5 g.
- Frijoles Negros Enteros has 30% less salt (0.9 g vs 1.2 g).
- Refried Beans has 25% more protein (5.3 g vs 4 g).
- Frijoles Negros Enteros has the better Nutri-Score.
- Refried Beans is less processed (lower NOVA group).
- Only Frijoles Negros Enteros lists: Glutamato monosódico.
Ingredients
Frijoles Negros Enteros
Frijol negro, agua, cebolla, pasta de tomate, sal yodada, chile jalapeño, aceite vegetal, glutamato monosódico, ajo.
Refried Beans
cooked pinto beans, pinto beans, water, salt, sunflower oil, onion powder
FAQ
Which is healthier: Frijoles Negros Enteros or Refried Beans?
Overall, Frijoles Negros Enteros has the better nutritional profile on the measures we compare. We compare Nutri-Score, processing level and seven nutrients per 100 g. Your own needs (for example low sugar or high protein) may make a different choice better for you.
Which has fewer calories?
Frijoles Negros Enteros has fewer calories: 45 kcal versus 86 kcal per 100 g.
Which has less sugar?
Frijoles Negros Enteros has less sugar: 0 g versus 0.5 g per 100 g.