Lets compare vitamin content per 14 ounces of Chickpea flour vs Boiled California Red Kidney Beans:
Chickpea flour has 3.8 times more Vitamin B1, 1.7 times more Vitamin B2, 3.3 times more Vitamin B3, 2.8 times more Vitamin B5, 4.7 times more Vitamin B6 and 5.9 times more Vitamin B9 than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain more Vitamin C than Chickpea flour.
Both Chickpea flour as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Chickpea flour vs Boiled California Red Kidney Beans:
Chickpea flour has 3.2 times more Copper, 1.6 times more Iron, 3.5 times more Magnesium, 5 times more Manganese, 2.3 times more Phosphorus, 2 times more Potassium, 6.9 times more Selenium, 16 times more Sodium and 3.3 times more Zinc than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 1.5 times more Calcium and 6.5 times more Water than Chickpea flour.
Comparison of macro-nutrients per 14 ounces:
Chickpea flour has 3.1 times more Energy, 74.3 times more Fat, 49.5 times more Saturated Fat, 3.5 times more Omega 3, 143.6 times more Omega 6, 2.6 times more Carbohydrate and 2.5 times more Protein than Boiled California Red Kidney Beans.
Both Chickpea flour and Boiled California Red Kidney Beans have similar amounts of Fiber per 14 oz.
Both Chickpea flour as well as Boiled California Red Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.