Traditional Refried Beans vs Frijoles Negros Enteros
Overall, Frijoles Negros Enteros has the better nutritional profile on the measures we compare. It wins on 7 of our comparison points versus 0.
Nutrition per 100 g
| Nutrient | Traditional Refried Beans | Frijoles Negros Enteros |
|---|---|---|
| Nutri-Score | c | b |
| NOVA group | 4 | 4 |
| Calories | 78 kcal | 45 kcal |
| Fat | 2 g | 1 g |
| Saturated fat | 0.8 g | 0.1 g |
| Sugars | 0.8 g | 0 g |
| Salt | 1.1 g | 0.9 g |
| Fiber | 3.9 g | 6 g |
| Protein | 3.9 g | 4 g |
| Additives | 0 | 1 |
| Allergens | None listed | Glutamato monosódico |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Frijoles Negros Enteros has 42% fewer calories (45 kcal vs 78 kcal).
- Frijoles Negros Enteros has 49% less fat (1 g vs 2 g).
- Frijoles Negros Enteros has 87% less saturated fat (0.1 g vs 0.8 g).
- Frijoles Negros Enteros has no sugar, while Traditional Refried Beans has 0.8 g.
- Frijoles Negros Enteros has 35% more fiber (6 g vs 3.9 g).
- Frijoles Negros Enteros has the better Nutri-Score.
- Only Frijoles Negros Enteros lists: Glutamato monosódico.
Ingredients
Traditional Refried Beans
BEANS, WATER, LESS THAN 2% OF: LARD, SALT, DISTILLED VINEGAR, POTASSIUM SALT, SEA SALT, CHILI PEPPER, ONION POWDER, SPICES, NATURAL FLAVOR, GARLIC POWDER.
Frijoles Negros Enteros
Frijol negro, agua, cebolla, pasta de tomate, sal yodada, chile jalapeño, aceite vegetal, glutamato monosódico, ajo.
FAQ
Which is healthier: Traditional Refried Beans or Frijoles Negros Enteros?
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 78 kcal per 100 g.
Which has less sugar?
Frijoles Negros Enteros has less sugar: 0 g versus 0.8 g per 100 g.