Nutrient Comparison: Boiled California Red Kidney Beans VS Acorn Flour per 100 g
Compare the macro and micronutrient content in 100 g of Boiled California Red Kidney Beans versus 100 g of Acorn 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 Acorn Flour:
- 100 g of Full fat Acorn Flour contain 2.5 times more Vitamin B2, 4.4 times more Vitamin B3, 4.3 times more Vitamin B5, 6.6 times more Vitamin B6 and 1.5 times more Vitamin B9 than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Acorn Flour provide similar amounts of Vitamin B1 per 100 grams.
- Both Boiled California Red Kidney Beans as well as Full fat Acorn Flour have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in 100 grams.
Comparing minerals per 100 grams for Boiled California Red Kidney Beans vs Acorn Flour:
- 100 grams of Boiled California Red Kidney Beans have 1.5 times more Calcium, 2.5 times more Iron, 1.3 times more Phosphorus and 1.3 times more Zinc than Acorn Flour.
- While 100 g of Full fat Acorn Flour contain 2.1 times more Copper, 2.3 times more Magnesium, 5.5 times more Manganese and 1.7 times more Potassium than Boiled California Red Kidney Beans.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Boiled California Red Kidney Beans have 1.2 times more Protein than Acorn Flour.
- While 100 g of Full fat Acorn Flour contain 4 times more Energy, 335.2 times more Fat, 280.2 times more Saturated Fat, 290.7 times more Omega 6 and 2.4 times more Carbohydrate than Boiled California Red Kidney Beans.
- 100 grams of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6