Lets compare vitamin content per 1 kilogram of Boiled Kidney Beans vs Enriched Bleached 13% Protein White (industrial) Wheat Flour:
Boiled All Types Kidney Beans have 2.7 times more Vitamin B6, more Vitamin C and 28 times more Vitamin K than Enriched Bleached 13% Protein White (industrial) Wheat Flour.
While Enriched Bleached 13% Protein White (industrial) Wheat Flour contains 4.6 times more Vitamin B1, 7.7 times more Vitamin B2, 10.3 times more Vitamin B3, 1.8 times more Vitamin B5 and 1.3 times more Vitamin B9 than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Enriched Bleached 13% Protein White (industrial) Wheat Flour have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 1 kg.
Comparing minerals per 1 kilogram for Boiled Kidney Beans vs Enriched Bleached 13% Protein White (industrial) Wheat Flour:
Boiled All Types Kidney Beans have 1.5 times more Calcium, 3.2 times more Potassium and 5.2 times more Water than Enriched Bleached 13% Protein White (industrial) Wheat Flour.
While Enriched Bleached 13% Protein White (industrial) Wheat Flour contains 2.3 times more Iron, 1.5 times more Manganese, 23.8 times more Selenium and 1.6 times more Zinc than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Enriched Bleached 13% Protein White (industrial) Wheat Flour have similar amounts of Copper, Magnesium and Phosphorus per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Boiled All Types Kidney Beans have 10 times more Omega 3 and 2.7 times more Fiber than Enriched Bleached 13% Protein White (industrial) Wheat Flour.
While Enriched Bleached 13% Protein White (industrial) Wheat Flour contains 2.9 times more Energy, 2.8 times more Fat, 6.2 times more Omega 6, 3.2 times more Carbohydrate, 3.4 times more Sugars and 1.5 times more Protein than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Enriched Bleached 13% Protein White (industrial) Wheat Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.