Nutrient Comparison: Whole White Corn Flour VS Boiled California Red Kidney Beans per 1 lb
Compare the macro and micronutrient content in 1 lb of Whole White Corn Flour versus 1 lb of Boiled California Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Whole White Corn Flour vs Boiled California Red Kidney Beans:
- 1 pound of Whole White Corn Flour has 1.9 times more Vitamin B1, 1.3 times more Vitamin B2, 3.5 times more Vitamin B3, 3 times more Vitamin B5 and 3.6 times more Vitamin B6 than Boiled California Red Kidney Beans.
- While 1 lb of Boiled California Red Kidney Beans contains 3 times more Vitamin B9 than Whole-grain White Corn Flour.
- Both Whole-grain White Corn Flour as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in one pound.
Comparing minerals per 1 pound for Whole White Corn Flour vs Boiled California Red Kidney Beans:
- 1 pound of Whole White Corn Flour has 1.9 times more Magnesium, 1.4 times more Manganese, 2 times more Phosphorus, 12.8 times more Selenium and 2 times more Zinc than Boiled California Red Kidney Beans.
- While 1 lb of Boiled California Red Kidney Beans contains 9.4 times more Calcium, 1.3 times more Copper, 1.3 times more Iron and 1.3 times more Potassium than Whole-grain White Corn Flour.
- 1 pound of Whole White Corn Flour lack sufficient amounts of Calcium
Comparison of macro-nutrients per 1 pound:
- 1 pound of Whole White Corn Flour has 2.9 times more Energy, 42.9 times more Fat, 1.7 times more Omega 3, 85.3 times more Omega 6 and 3.4 times more Carbohydrate than Boiled California Red Kidney Beans.
- While 1 lb of Boiled California Red Kidney Beans contains 1.3 times more Fiber and 1.3 times more Protein than Whole-grain White Corn Flour.
- 1 pound of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6