Lets compare vitamin content per 100 grams of Boiled Kidney Beans vs Oat Flour:
Boiled All Types Kidney Beans have 4.1 times more Vitamin B9, more Vitamin C and 2.6 times more Vitamin K than Partially Debranned Oat Flour.
While Partially Debranned Oat Flour contains 4.3 times more Vitamin B1, 2.2 times more Vitamin B2, 2.6 times more Vitamin B3 and 23.3 times more Vitamin E than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Partially Debranned Oat Flour have similar amounts of Vitamin B5 and Vitamin B6 per 100 g.
Both Boiled All Types Kidney Beans as well as Partially Debranned Oat Flour have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Kidney Beans vs Oat Flour:
Boiled All Types Kidney Beans have 7.8 times more Water than Partially Debranned Oat Flour.
While Partially Debranned Oat Flour contains 1.6 times more Calcium, 2 times more Copper, 1.8 times more Iron, 3.4 times more Magnesium, 9.3 times more Manganese, 3.3 times more Phosphorus, 30.9 times more Selenium, 19 times more Sodium and 3.2 times more Zinc than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Partially Debranned Oat Flour have similar amounts of Potassium per 100 g.
Comparison of macro-nutrients per 100 grams:
Partially Debranned Oat Flour contains 3.2 times more Energy, 18.2 times more Fat, 22 times more Saturated Fat, 29.5 times more Omega 6, 2.9 times more Carbohydrate, 2.5 times more Sugars and 1.7 times more Protein than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Partially Debranned Oat Flour have similar amounts of Omega 3 and Fiber per 100 g.
Both Boiled All Types Kidney Beans as well as Partially Debranned Oat Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.