Nutrient Comparison: Boiled Red Kidney Beans VS Whole Soft Wheat Flour per 100 g
Compare the macro and micronutrient content in 100 g of Boiled Red Kidney Beans versus 100 g of Whole Soft Wheat Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Boiled Red Kidney Beans vs Whole Soft Wheat Flour:
- 100 grams of Boiled Red Kidney Beans have 4.6 times more Vitamin B9 and 4.4 times more Vitamin K than Whole Soft Wheat Flour.
- While 100 g of Soft Wheat Whole Grain Flour contain 1.9 times more Vitamin B1, 3.2 times more Vitamin B2, 9.3 times more Vitamin B3, 4.6 times more Vitamin B5, 1.6 times more Vitamin B6 and 17.7 times more Vitamin E than Boiled Red Kidney Beans.
- 100 grams of Boiled Red Kidney Beans have insufficient amounts of Vitamin E
- 100 grams of Whole Soft Wheat Flour have insufficient amounts of Vitamin K
- Both Boiled Red Kidney Beans as well as Soft Wheat Whole Grain Flour have insufficient amounts of Vitamin A, Vitamin C and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Boiled Red Kidney Beans vs Whole Soft Wheat Flour:
- 100 g of Soft Wheat Whole Grain Flour contain 2 times more Copper, 1.3 times more Iron, 2.6 times more Magnesium, 7.1 times more Manganese, 2.3 times more Phosphorus, 10.6 times more Selenium and 2.8 times more Zinc than Boiled Red Kidney Beans.
- Both Boiled Red Kidney Beans and Whole Soft Wheat Flour contain similar levels of Calcium and Potassium per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 g of Soft Wheat Whole Grain Flour contain 2.6 times more Energy, 3.9 times more Fat, 3.3 times more Carbohydrate and 1.8 times more Fiber than Boiled Red Kidney Beans.
- Both Boiled Red Kidney Beans and Whole Soft Wheat Flour offer comparable quantities of Protein per 100 grams.