Nutrient Comparison: Boiled California Red Kidney Beans VS Whole Soft Wheat Flour per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled California Red Kidney Beans versus 5 oz of Whole Soft Wheat 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 Soft Wheat Flour:
- 5 ounces of Boiled California Red Kidney Beans have 2.6 times more Vitamin B9 than Whole Soft Wheat Flour.
- While 5 oz of Soft Wheat Whole Grain Flour contain 2.3 times more Vitamin B1, 3 times more Vitamin B2, 9.9 times more Vitamin B3, 4.6 times more Vitamin B5 and 1.8 times more Vitamin B6 than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans as well as Soft Wheat Whole Grain Flour have insufficient amounts of Vitamin A, Vitamin C and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Boiled California Red Kidney Beans vs Whole Soft Wheat Flour:
- 5 ounces of Boiled California Red Kidney Beans have 2 times more Calcium than Whole Soft Wheat Flour.
- While 5 oz of Soft Wheat Whole Grain Flour contain 1.6 times more Copper, 2.4 times more Magnesium, 10.7 times more Manganese, 2.4 times more Phosphorus, 10.6 times more Selenium and 3.4 times more Zinc than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Whole Soft Wheat Flour contain similar levels of Iron and Potassium per five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Soft Wheat Whole Grain Flour contain 2.7 times more Energy, 21.7 times more Fat, 3.3 times more Carbohydrate and 1.4 times more Fiber than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Whole Soft Wheat Flour offer comparable quantities of Protein per five ounces.