Nutrient Comparison: Boiled California Red Kidney Beans VS Whole Yellow Corn Flour per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled California Red Kidney Beans versus 5 oz of Whole Yellow Corn Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Boiled California Red Kidney Beans vs Whole Yellow Corn Flour:
- 5 ounces of Boiled California Red Kidney Beans have 3 times more Vitamin B9 than Whole Yellow Corn Flour.
- While 5 oz of Whole-grain Yellow Corn Flour contain 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.
- Both Boiled California Red Kidney Beans as well as Whole-grain Yellow Corn Flour have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Boiled California Red Kidney Beans vs Whole Yellow Corn Flour:
- 5 ounces of Boiled California Red Kidney Beans have 9.4 times more Calcium, 1.3 times more Copper, 1.3 times more Iron and 1.3 times more Potassium than Whole Yellow Corn Flour.
- While 5 oz of Whole-grain Yellow Corn Flour contain 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.
- 5 ounces of Whole Yellow Corn Flour lack sufficient amounts of Calcium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Boiled California Red Kidney Beans have 1.3 times more Fiber and 1.3 times more Protein than Whole Yellow Corn Flour.
- While 5 oz of Whole-grain Yellow Corn Flour contain 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.
- 5 ounces of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6