Nutrient Comparison: Boiled California Red Kidney Beans VS Chickpea flour per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled California Red Kidney Beans versus 14 oz of Chickpea flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Boiled California Red Kidney Beans vs Chickpea flour:
- 14 oz of Chickpea flour contain 3.8 times more Vitamin B1, 1.7 times more Vitamin B2, 3.3 times more Vitamin B3, 2.8 times more Vitamin B5, 4.7 times more Vitamin B6 and 5.9 times more Vitamin B9 than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans as well as Chickpea flour have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Boiled California Red Kidney Beans vs Chickpea flour:
- 14 ounces of Boiled California Red Kidney Beans have 1.5 times more Calcium than Chickpea flour.
- While 14 oz of Chickpea flour contain 3.2 times more Copper, 1.6 times more Iron, 3.5 times more Magnesium, 5 times more Manganese, 2.3 times more Phosphorus, 2 times more Potassium, 6.9 times more Selenium, 16 times more Sodium and 3.3 times more Zinc than Boiled California Red Kidney Beans.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Chickpea flour contain 3.1 times more Energy, 74.3 times more Fat, 49.5 times more Saturated Fat, 3.5 times more Omega 3, 143.6 times more Omega 6, 2.6 times more Carbohydrate and 2.5 times more Protein than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Chickpea flour offer comparable quantities of Fiber per 14 ounces.
- 14 ounces of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6