Nutrient Comparison: Boiled California Red Kidney Beans VS Whole Yellow Corn Flour per 100 g
Compare the macro and micronutrient content in 100 g of Boiled California Red Kidney Beans versus 100 g of Whole Yellow Corn Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Boiled California Red Kidney Beans vs Whole Yellow Corn Flour:
- 100 grams of Boiled California Red Kidney Beans have 3 times more Vitamin B9 than Whole Yellow Corn Flour.
- While 100 g 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 100 grams.
Comparing minerals per 100 grams for Boiled California Red Kidney Beans vs Whole Yellow Corn Flour:
- 100 grams 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 100 g 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.
- 100 grams of Whole Yellow Corn Flour lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Boiled California Red Kidney Beans have 1.3 times more Fiber and 1.3 times more Protein than Whole Yellow Corn Flour.
- While 100 g 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.
- 100 grams of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6