Nutrient Comparison: Boiled California Red Kidney Beans VS Light Rye Flour per 100 g
Compare the macro and micronutrient content in 100 g of Boiled California Red Kidney Beans versus 100 g of Light Rye 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 Light Rye Flour:
- 100 grams of Boiled California Red Kidney Beans have 3.2 times more Vitamin B9 than Light Rye Flour.
- While 100 g of Light Rye Flour contain 2.6 times more Vitamin B1, 1.5 times more Vitamin B2, 1.5 times more Vitamin B3, 3 times more Vitamin B5 and 2.3 times more Vitamin B6 than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans as well as Light Rye 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 Light Rye Flour:
- 100 grams of Boiled California Red Kidney Beans have 5.1 times more Calcium, 1.4 times more Copper, 3.3 times more Iron, 1.5 times more Magnesium and 1.9 times more Potassium than Light Rye Flour.
- While 100 g of Light Rye Flour contain 3.7 times more Manganese, 14.7 times more Selenium and 1.5 times more Zinc than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Light Rye Flour contain similar levels of Phosphorus per 100 grams.
- 100 grams of Light Rye Flour lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 g of Light Rye Flour contain 2.9 times more Energy, 2.6 times more Omega 3, 25.1 times more Omega 6 and 3.4 times more Carbohydrate than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Light Rye Flour offer comparable quantities of Fiber and Protein per 100 grams.
- 100 grams of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6