Nutrient Comparison: Partially Defatted Cottonseed Flour VS Boiled Red Kidney Beans per 100 g
Compare the macro and micronutrient content in 100 g of Partially Defatted Cottonseed Flour versus 100 g of Boiled Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Partially Defatted Cottonseed Flour vs Boiled Red Kidney Beans:
- 100 grams of Partially Defatted Cottonseed Flour have more Vitamin A, 13.1 times more Vitamin B1, 6.9 times more Vitamin B2, 7 times more Vitamin B3, 2 times more Vitamin B5, 6.4 times more Vitamin B6, 1.8 times more Vitamin B9 and 2 times more Vitamin C than Boiled Red Kidney Beans.
- 100 grams of Boiled Red Kidney Beans have insufficient amounts of Vitamin A and Vitamin C
- Both Partially Defatted Glandless Cottonseed Flour as well as Boiled Red Kidney Beans have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Partially Defatted Cottonseed Flour vs Boiled Red Kidney Beans:
- 100 grams of Partially Defatted Cottonseed Flour have 17.1 times more Calcium, 4.9 times more Copper, 4.3 times more Iron, 16 times more Magnesium, 4.5 times more Manganese, 11.2 times more Phosphorus, 4.4 times more Potassium, 4.7 times more Selenium, 17.5 times more Sodium and 10.9 times more Zinc than Boiled Red Kidney Beans.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Partially Defatted Cottonseed Flour have 2.8 times more Energy, 12.4 times more Fat, 22.1 times more Saturated Fat, 27.3 times more Omega 6, 1.8 times more Carbohydrate and 4.7 times more Protein than Boiled Red Kidney Beans.
- While 100 g of Boiled Red Kidney Beans contain 15.3 times more Omega 3 and 2.5 times more Fiber than Partially Defatted Glandless Cottonseed Flour.
- 100 grams of Partially Defatted Cottonseed Flour provide inadequate amounts of Omega 3
- 100 grams of Boiled Red Kidney Beans provide inadequate amounts of Omega 6