Nutrient Comparison: Red Kidney Beans VS Whole Soft Wheat Flour per 100 g
Compare the macro and micronutrient content in 100 g of 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 Red Kidney Beans vs Whole Soft Wheat Flour:
- 100 grams of Red Kidney Beans have 2 times more Vitamin B1, 2.1 times more Vitamin B6, 14.1 times more Vitamin B9, more Vitamin C and 2.9 times more Vitamin K than Whole Soft Wheat Flour.
- While 100 g of Soft Wheat Whole Grain Flour contain 2.5 times more Vitamin B3, 1.3 times more Vitamin B5 and 2.5 times more Vitamin E than Raw Red Kidney Beans.
- Both Red Kidney Beans and Whole Soft Wheat Flour provide similar amounts of Vitamin B2 per 100 grams.
- 100 grams of Red Kidney Beans have insufficient amounts of Vitamin E
- 100 grams of Whole Soft Wheat Flour have insufficient amounts of Vitamin C and Vitamin K
- Both Raw Red Kidney Beans as well as Soft Wheat Whole Grain Flour have insufficient amounts of Vitamin A and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Red Kidney Beans vs Whole Soft Wheat Flour:
- 100 grams of Red Kidney Beans have 2.5 times more Calcium, 1.5 times more Copper, 1.8 times more Iron, 1.3 times more Phosphorus and 3.4 times more Potassium than Whole Soft Wheat Flour.
- While 100 g of Soft Wheat Whole Grain Flour contain 3.1 times more Manganese and 4 times more Selenium than Raw Red Kidney Beans.
- Both Red Kidney Beans and Whole Soft Wheat Flour contain similar levels of Magnesium and Zinc per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Red Kidney Beans have 2.1 times more Sugars and 2.3 times more Protein than Whole Soft Wheat Flour.
- While 100 g of Soft Wheat Whole Grain Flour contain 1.8 times more Fat than Raw Red Kidney Beans.
- Both Red Kidney Beans and Whole Soft Wheat Flour offer comparable quantities of Energy, Carbohydrate and Fiber per 100 grams.