Nutrient Comparison: Low Fat Cottonseed Flour VS Boiled California Red Kidney Beans per 100 g
Compare the macro and micronutrient content in 100 g of Low Fat Cottonseed Flour versus 100 g of Boiled California Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Low Fat Cottonseed Flour vs Boiled California Red Kidney Beans:
- 100 grams of Low Fat Cottonseed Flour have more Vitamin A, 16.2 times more Vitamin B1, 6.4 times more Vitamin B2, 7.5 times more Vitamin B3, 2 times more Vitamin B5, 7.3 times more Vitamin B6, 3.1 times more Vitamin B9 and 2 times more Vitamin C than Boiled California Red Kidney Beans.
- 100 grams of Boiled California Red Kidney Beans have insufficient amounts of Vitamin A and Vitamin C
- Both Low Fat Glandless Cottonseed Flour as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Low Fat Cottonseed Flour vs Boiled California Red Kidney Beans:
- 100 grams of Low Fat Cottonseed Flour have 7.2 times more Calcium, 4.1 times more Copper, 4.2 times more Iron, 14.9 times more Magnesium, 6.7 times more Manganese, 11.6 times more Phosphorus, 4.2 times more Potassium, 8.8 times more Sodium and 13.5 times more Zinc than Boiled California Red Kidney Beans.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Low Fat Cottonseed Flour have 2.7 times more Energy, 28.5 times more Omega 6, 1.6 times more Carbohydrate and 5.5 times more Protein than Boiled California Red Kidney Beans.
- While 100 g of Boiled California Red Kidney Beans contain 16 times more Omega 3 than Low Fat Glandless Cottonseed Flour.
- 100 grams of Low Fat Cottonseed Flour provide inadequate amounts of Omega 3
- 100 grams of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6