Nutrient Comparison: Roasted Soy Flour VS Boiled Red Kidney Beans per 100 g
Compare the macro and micronutrient content in 100 g of Roasted Soy 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 Roasted Soy Flour vs Boiled Red Kidney Beans:
- 100 grams of Roasted Soy Flour have 2.6 times more Vitamin B1, 16.2 times more Vitamin B2, 5.7 times more Vitamin B3, 5.5 times more Vitamin B5, 2.9 times more Vitamin B6, 1.7 times more Vitamin B9, 66 times more Vitamin E and 8.5 times more Vitamin K than Boiled Red Kidney Beans.
- 100 grams of Boiled Red Kidney Beans have insufficient amounts of Vitamin E
- Both Roasted Full-fat Soy Flour as well as Boiled Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Roasted Soy Flour vs Boiled Red Kidney Beans:
- 100 grams of Roasted Soy Flour have 6.7 times more Calcium, 9.2 times more Copper, 2 times more Iron, 8.2 times more Magnesium, 4.4 times more Manganese, 3.4 times more Phosphorus, 5.1 times more Potassium, 6.3 times more Selenium and 3.3 times more Zinc than Boiled Red Kidney Beans.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Roasted Soy Flour have 3.5 times more Energy, 43.7 times more Fat, 43.9 times more Saturated Fat, 8.7 times more Omega 3, 101.7 times more Omega 6, 1.3 times more Carbohydrate, 23.8 times more Sugars, 1.3 times more Fiber and 4.4 times more Protein than Boiled Red Kidney Beans.
- 100 grams of Boiled Red Kidney Beans provide inadequate amounts of Omega 6