Lets compare vitamin content per 14 ounces of Boiled Kidney Beans vs Partially Defatted Cottonseed Flour:
Partially Defatted Glandless Cottonseed Flour contain 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 All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Partially Defatted Glandless Cottonseed Flour have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Kidney Beans vs Partially Defatted Cottonseed Flour:
Boiled All Types Kidney Beans have 10.6 times more Water than Partially Defatted Glandless Cottonseed Flour.
While Partially Defatted Glandless Cottonseed Flour contain 13.7 times more Calcium, 5.5 times more Copper, 5.7 times more Iron, 17.2 times more Magnesium, 5 times more Manganese, 11.6 times more Phosphorus, 4.4 times more Potassium, 5.1 times more Selenium, 35 times more Sodium and 11.7 times more Zinc than Boiled All Types Kidney Beans.
Comparison of macro-nutrients per 14 ounces:
Boiled All Types Kidney Beans have 15.5 times more Omega 3 and 2.1 times more Fiber than Partially Defatted Glandless Cottonseed Flour.
While Partially Defatted Glandless Cottonseed Flour contain 2.8 times more Energy, 12.4 times more Fat, 21.8 times more Saturated Fat, 27.1 times more Omega 6, 1.8 times more Carbohydrate and 4.7 times more Protein than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Partially Defatted Glandless Cottonseed Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.