Lets compare vitamin content per 7 ounces of Boiled Kidney Beans vs Whole Yellow Corn Flour:
Boiled All Types Kidney Beans have 5.2 times more Vitamin B9, more Vitamin C and 28 times more Vitamin K than Whole-grain Yellow Corn Flour.
While Whole-grain Yellow Corn Flour contains more Vitamin A, 1.5 times more Vitamin B1, 1.4 times more Vitamin B2, 3.3 times more Vitamin B3, 3 times more Vitamin B5, 3.1 times more Vitamin B6 and 14 times more Vitamin E than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Whole-grain Yellow Corn Flour have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Boiled Kidney Beans vs Whole Yellow Corn Flour:
Boiled All Types Kidney Beans have 5 times more Calcium, 1.3 times more Potassium and 6.1 times more Water than Whole-grain Yellow Corn Flour.
While Whole-grain Yellow Corn Flour contains 2.2 times more Magnesium, 2 times more Phosphorus, 14 times more Selenium and 1.7 times more Zinc than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Whole-grain Yellow Corn Flour have similar amounts of Copper, Iron and Manganese per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Boiled All Types Kidney Beans have 3.2 times more Omega 3 and 1.3 times more Protein than Whole-grain Yellow Corn Flour.
While Whole-grain Yellow Corn Flour contains 2.8 times more Energy, 7.7 times more Fat, 7.4 times more Saturated Fat, 15.8 times more Omega 6 and 3.4 times more Carbohydrate than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Whole-grain Yellow Corn Flour have similar amounts of Fiber per 7 oz.
Both Boiled All Types Kidney Beans as well as Whole-grain Yellow Corn Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.