Nutrient Comparison: Red Kidney Beans VS Partially Defatted Cottonseed Flour per 100 g
Compare the macro and micronutrient content in 100 g of Red Kidney Beans versus 100 g of Partially Defatted Cottonseed Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Red Kidney Beans vs Partially Defatted Cottonseed Flour:
- 100 grams of Red Kidney Beans have 1.7 times more Vitamin B5, 1.7 times more Vitamin B9 and 1.9 times more Vitamin C than Partially Defatted Cottonseed Flour.
- While 100 g of Partially Defatted Glandless Cottonseed Flour contain more Vitamin A, 3.5 times more Vitamin B1, 1.9 times more Vitamin B2, 1.9 times more Vitamin B3 and 1.9 times more Vitamin B6 than Raw Red Kidney Beans.
- 100 grams of Red Kidney Beans have insufficient amounts of Vitamin A
- Both Raw Red Kidney Beans as well as Partially Defatted Glandless Cottonseed Flour have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Red Kidney Beans vs Partially Defatted Cottonseed Flour:
- 100 g of Partially Defatted Glandless Cottonseed Flour contain 5.8 times more Calcium, 1.7 times more Copper, 1.9 times more Iron, 5.2 times more Magnesium, 1.9 times more Manganese, 3.9 times more Phosphorus, 1.3 times more Potassium, 1.8 times more Selenium, 2.9 times more Sodium and 4.2 times more Zinc than Raw Red Kidney Beans.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Red Kidney Beans have 32.5 times more Omega 3, 1.5 times more Carbohydrate and 5.1 times more Fiber than Partially Defatted Cottonseed Flour.
- While 100 g of Partially Defatted Glandless Cottonseed Flour contain 5.8 times more Fat, 10.3 times more Saturated Fat, 12.8 times more Omega 6 and 1.8 times more Protein than Raw Red Kidney Beans.
- Both Red Kidney Beans and Partially Defatted Cottonseed Flour offer comparable quantities of Energy per 100 grams.
- 100 grams of Red Kidney Beans provide inadequate amounts of Omega 6
- 100 grams of Partially Defatted Cottonseed Flour provide inadequate amounts of Omega 3