Lets compare vitamin content per 1 pound of Low-fat Soy Flour vs Boiled Kidney Beans:
Low-fat Soy Flour has 6.8 times more Vitamin B1, 4.8 times more Vitamin B2, 5.1 times more Vitamin B3, 7 times more Vitamin B5, 8.8 times more Vitamin B6, 2.2 times more Vitamin B9 and 18.3 times more Vitamin E than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain more Vitamin C and 2.2 times more Vitamin K than Low-fat Soy Flour.
Both Low-fat Soy Flour as well as Boiled All Types Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Low-fat Soy Flour vs Boiled Kidney Beans:
Low-fat Soy Flour has 8.1 times more Calcium, 7.4 times more Copper, 3.7 times more Iron, 6.8 times more Magnesium, 7.3 times more Manganese, 4.9 times more Phosphorus, 5.2 times more Potassium, 53.5 times more Selenium and 4.1 times more Zinc than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 14.5 times more Water than Low-fat Soy Flour.
Comparison of macro-nutrients per 1 pound:
Low-fat Soy Flour has 2.9 times more Energy, 17.8 times more Fat, 17.7 times more Saturated Fat, 3.3 times more Omega 3, 33.9 times more Omega 6, 1.3 times more Carbohydrate, 29.2 times more Sugars, 2.5 times more Fiber and 5.7 times more Protein than Boiled All Types Kidney Beans.
Both Low-fat Soy Flour as well as Boiled All Types Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.