Nutrient Comparison: Boiled California Red Kidney Beans VS Oat Flour per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled California Red Kidney Beans versus 14 oz of Oat 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 Oat Flour:
- 14 ounces of Boiled California Red Kidney Beans have 2.3 times more Vitamin B9 than Oat Flour.
- While 14 oz of Partially Debranned Oat Flour contain 5.4 times more Vitamin B1, 2 times more Vitamin B2 and 2.7 times more Vitamin B3 than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Oat Flour provide similar amounts of Vitamin B5 and Vitamin B6 per 14 ounces.
- Both Boiled California Red Kidney Beans as well as Partially Debranned Oat 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 Oat Flour:
- 14 oz of Partially Debranned Oat Flour contain 1.5 times more Copper, 1.3 times more Iron, 3 times more Magnesium, 12.6 times more Manganese, 3.3 times more Phosphorus, 28.3 times more Selenium and 3.7 times more Zinc than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Oat Flour contain similar levels of Calcium and Potassium per 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Boiled California Red Kidney Beans have 1.4 times more Fiber than Oat Flour.
- While 14 oz of Partially Debranned Oat Flour contain 3.3 times more Energy, 101.3 times more Fat, 114.8 times more Saturated Fat, 4.5 times more Omega 3, 159.3 times more Omega 6, 2.9 times more Carbohydrate and 1.6 times more Protein than Boiled California Red Kidney Beans.
- 14 ounces of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6