Lets compare vitamin content per 14 ounces of Carob flour vs Boiled Kidney Beans:
Carob flour has 7.9 times more Vitamin B2, 3.3 times more Vitamin B3, 3.1 times more Vitamin B6 and 21 times more Vitamin E than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 3 times more Vitamin B1, 4.7 times more Vitamin B5, 4.5 times more Vitamin B9, 6 times more Vitamin C and more Vitamin K than Carob flour.
Both Carob flour as well as Boiled All Types Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Carob flour vs Boiled Kidney Beans:
Carob flour has 9.9 times more Calcium, 2.6 times more Copper, 1.3 times more Iron, 1.3 times more Magnesium, 2 times more Potassium, 4.8 times more Selenium and 35 times more Sodium than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 1.7 times more Phosphorus and 18.7 times more Water than Carob flour.
Both Carob flour and Boiled All Types Kidney Beans have similar amounts of Manganese and Zinc per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Carob flour has 1.7 times more Energy, 2 times more Omega 6, 3.9 times more Carbohydrate, 153.4 times more Sugars and 6.2 times more Fiber than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 42.5 times more Omega 3 and 1.9 times more Protein than Carob flour.
Both Carob flour as well as Boiled All Types Kidney Beans have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.