Nutrient Comparison: Boiled Yellow Beans with Salt VS Acorn Flour per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled Yellow Beans with Salt versus 14 oz of Acorn Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Boiled Yellow Beans with Salt vs Acorn Flour:
- 14 ounces of Boiled Yellow Beans with Salt have 1.3 times more Vitamin B1 and more Vitamin C than Acorn Flour.
- While 14 oz of Full fat Acorn Flour contain 1.5 times more Vitamin B2, 3.4 times more Vitamin B3, 4.1 times more Vitamin B5, 5.3 times more Vitamin B6 and 1.4 times more Vitamin B9 than Boiled Yellow Beans with Salt.
- 14 ounces of Acorn Flour have insufficient amounts of Vitamin C
- Both Boiled Yellow Beans with Salt as well as Full fat Acorn Flour have insufficient amounts of Vitamin A and Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Boiled Yellow Beans with Salt vs Acorn Flour:
- 14 ounces of Boiled Yellow Beans with Salt have 1.4 times more Calcium, 2 times more Iron, 1.8 times more Phosphorus, more Sodium and 1.7 times more Zinc than Acorn Flour.
- While 14 oz of Full fat Acorn Flour contain 3.3 times more Copper, 1.5 times more Magnesium, 3.8 times more Manganese and 2.2 times more Potassium than Boiled Yellow Beans with Salt.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Boiled Yellow Beans with Salt have 1.2 times more Protein than Acorn Flour.
- While 14 oz of Full fat Acorn Flour contain 3.5 times more Energy, 27.9 times more Fat, 14.1 times more Saturated Fat, 23 times more Omega 6 and 2.2 times more Carbohydrate than Boiled Yellow Beans with Salt.
- 14 ounces of Boiled Yellow Beans with Salt provide inadequate amounts of Omega 6