Nutrient Comparison: Partially Defatted Cottonseed Flour VS Boiled California Red Kidney Beans per 1 lb
Compare the macro and micronutrient content in 1 lb of Partially Defatted Cottonseed 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 Partially Defatted Cottonseed Flour vs Boiled California Red Kidney Beans:
- 1 pound of Partially Defatted Cottonseed Flour has more Vitamin A, 16.3 times more Vitamin B1, 6.4 times more Vitamin B2, 7.5 times more Vitamin B3, 2 times more Vitamin B5, 7.4 times more Vitamin B6, 3.1 times more Vitamin B9 and 2 times more Vitamin C than Boiled California Red Kidney Beans.
- 1 pound of Boiled California Red Kidney Beans have insufficient amounts of Vitamin A and Vitamin C
- Both Partially Defatted Glandless Cottonseed Flour as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin B12 and Vitamin D in one pound.
Comparing minerals per 1 pound for Partially Defatted Cottonseed Flour vs Boiled California Red Kidney Beans:
- 1 pound of Partially Defatted Cottonseed Flour has 7.2 times more Calcium, 4.1 times more Copper, 4.2 times more Iron, 15 times more Magnesium, 6.7 times more Manganese, 11.7 times more Phosphorus, 4.2 times more Potassium, 4.7 times more Selenium, 8.8 times more Sodium and 13.6 times more Zinc than Boiled California Red Kidney Beans.
Comparison of macro-nutrients per 1 pound:
- 1 pound of Partially Defatted Cottonseed Flour has 2.9 times more Energy, 68.9 times more Fat, 113.4 times more Saturated Fat, 146.3 times more Omega 6, 1.8 times more Carbohydrate and 4.5 times more Protein than Boiled California Red Kidney Beans.
- While 1 lb of Boiled California Red Kidney Beans contains 2.9 times more Omega 3 and 3.1 times more Fiber than Partially Defatted Glandless Cottonseed Flour.
- 1 pound of Partially Defatted Cottonseed Flour provide inadequate amounts of Omega 3
- 1 pound of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6