Lets compare vitamin content per 5 ounces of Soy Flour vs Boiled California Red Kidney Beans:
Raw Full-fat Soy Flour has 4.5 times more Vitamin B1, 18.7 times more Vitamin B2, 8 times more Vitamin B3, 7.3 times more Vitamin B5, 4.4 times more Vitamin B6 and 4.7 times more Vitamin B9 than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain more Vitamin C than Raw Full-fat Soy Flour.
Both Raw Full-fat Soy Flour as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Soy Flour vs Boiled California Red Kidney Beans:
Raw Full-fat Soy Flour has 3.1 times more Calcium, 10.1 times more Copper, 2.1 times more Iron, 8.9 times more Magnesium, 7.2 times more Manganese, 3.6 times more Phosphorus, 6 times more Potassium, 6.3 times more Selenium and 4.6 times more Zinc than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 13 times more Water than Raw Full-fat Soy Flour.
Comparison of macro-nutrients per 5 ounces:
Raw Full-fat Soy Flour has 3.5 times more Energy, 229.4 times more Fat, 213.4 times more Saturated Fat, 43.1 times more Omega 3, 514 times more Omega 6, 1.4 times more Carbohydrate and 4.1 times more Protein than Boiled California Red Kidney Beans.
Both Raw Full-fat Soy Flour and Boiled California Red Kidney Beans have similar amounts of Fiber per 5 oz.
Both Raw Full-fat Soy Flour as well as Boiled California Red Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.