Nutrient Comparison: Whole Soft Wheat Flour VS Boiled Red Kidney Beans per 1 lb
Compare the macro and micronutrient content in 1 lb of Whole Soft Wheat Flour versus 1 lb of Boiled Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Whole Soft Wheat Flour vs Boiled Red Kidney Beans:
- 1 pound of Whole Soft Wheat Flour has 1.9 times more Vitamin B1, 3.2 times more Vitamin B2, 9.3 times more Vitamin B3, 4.6 times more Vitamin B5, 1.6 times more Vitamin B6 and 17.7 times more Vitamin E than Boiled Red Kidney Beans.
- While 1 lb of Boiled Red Kidney Beans contains 4.6 times more Vitamin B9 and 4.4 times more Vitamin K than Soft Wheat Whole Grain Flour.
- 1 pound of Whole Soft Wheat Flour have insufficient amounts of Vitamin K
- 1 pound of Boiled Red Kidney Beans have insufficient amounts of Vitamin E
- Both Soft Wheat Whole Grain Flour as well as Boiled Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin C and Vitamin D in one pound.
Comparing minerals per 1 pound for Whole Soft Wheat Flour vs Boiled Red Kidney Beans:
- 1 pound of Whole Soft Wheat Flour has 2 times more Copper, 1.3 times more Iron, 2.6 times more Magnesium, 7.1 times more Manganese, 2.3 times more Phosphorus, 10.6 times more Selenium and 2.8 times more Zinc than Boiled Red Kidney Beans.
- Both Whole Soft Wheat Flour and Boiled Red Kidney Beans contain similar levels of Calcium and Potassium per one pound.
Comparison of macro-nutrients per 1 pound:
- 1 pound of Whole Soft Wheat Flour has 2.6 times more Energy, 3.9 times more Fat, 3.3 times more Carbohydrate and 1.8 times more Fiber than Boiled Red Kidney Beans.
- Both Whole Soft Wheat Flour and Boiled Red Kidney Beans offer comparable quantities of Protein per one pound.