Nutrient Comparison: Low Fat Peanut Flour VS Boiled California Red Kidney Beans per 1 kg
Compare the macro and micronutrient content in 1 kg of Low Fat Peanut Flour versus 1 kg of Boiled California Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Low Fat Peanut Flour vs Boiled California Red Kidney Beans:
- 1 kilogram of Low Fat Peanut Flour has 3.5 times more Vitamin B1, 2.8 times more Vitamin B2, 21.3 times more Vitamin B3, 7 times more Vitamin B5, 2.9 times more Vitamin B6 and 1.8 times more Vitamin B9 than Boiled California Red Kidney Beans.
- Both Low Fat Peanut Flour as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Low Fat Peanut Flour vs Boiled California Red Kidney Beans:
- 1 kilogram of Low Fat Peanut Flour has 2 times more Calcium, 7.1 times more Copper, 1.6 times more Iron, 13.3 times more Manganese, 3.7 times more Phosphorus, 3.2 times more Potassium, 5.9 times more Selenium and 7 times more Zinc than Boiled California Red Kidney Beans.
- Both Low Fat Peanut Flour and Boiled California Red Kidney Beans contain similar levels of Magnesium per one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Low Fat Peanut Flour has 3.5 times more Energy, 243.3 times more Fat, 217.1 times more Saturated Fat, 346 times more Omega 6, 1.4 times more Carbohydrate, 1.7 times more Fiber and 3.7 times more Protein than Boiled California Red Kidney Beans.
- While 1 kg of Boiled California Red Kidney Beans contains 32 times more Omega 3 than Low Fat Peanut Flour.
- 1 kilogram of Low Fat Peanut Flour provide inadequate amounts of Omega 3
- 1 kilogram of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6