Nutrient Comparison: Boiled California Red Kidney Beans VS Light Rye Flour per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled California Red Kidney Beans versus 14 oz of Light Rye 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 Light Rye Flour:
- 14 ounces of Boiled California Red Kidney Beans have 3.2 times more Vitamin B9 than Light Rye Flour.
- While 14 oz of Light Rye Flour contain 2.6 times more Vitamin B1, 1.5 times more Vitamin B2, 1.5 times more Vitamin B3, 3 times more Vitamin B5 and 2.3 times more Vitamin B6 than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans as well as Light Rye 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 Light Rye Flour:
- 14 ounces of Boiled California Red Kidney Beans have 5.1 times more Calcium, 1.4 times more Copper, 3.3 times more Iron, 1.5 times more Magnesium and 1.9 times more Potassium than Light Rye Flour.
- While 14 oz of Light Rye Flour contain 3.7 times more Manganese, 14.7 times more Selenium and 1.5 times more Zinc than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Light Rye Flour contain similar levels of Phosphorus per 14 ounces.
- 14 ounces of Light Rye Flour lack sufficient amounts of Calcium
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Light Rye Flour contain 2.9 times more Energy, 2.6 times more Omega 3, 25.1 times more Omega 6 and 3.4 times more Carbohydrate than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Light Rye Flour offer comparable quantities of Fiber and Protein per 14 ounces.
- 14 ounces of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6