Lets compare vitamin content per 1 pound of Whole Yellow Corn Flour vs Boiled California Red Kidney Beans:
Whole-grain Yellow Corn Flour has more Vitamin A, 1.9 times more Vitamin B1, 1.3 times more Vitamin B2, 3.5 times more Vitamin B3, 3 times more Vitamin B5 and 3.6 times more Vitamin B6 than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 3 times more Vitamin B9 and more Vitamin C than Whole-grain Yellow Corn Flour.
Both Whole-grain Yellow Corn Flour as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Whole Yellow Corn Flour vs Boiled California Red Kidney Beans:
Whole-grain Yellow Corn Flour has 1.9 times more Magnesium, 1.4 times more Manganese, 2 times more Phosphorus, 12.8 times more Selenium and 2 times more Zinc than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 9.4 times more Calcium, 1.3 times more Copper, 1.3 times more Iron, 1.3 times more Potassium and 6.1 times more Water than Whole-grain Yellow Corn Flour.
Comparison of macro-nutrients per 1 pound:
Whole-grain Yellow Corn Flour has 2.9 times more Energy, 42.9 times more Fat, 38.8 times more Saturated Fat, 1.7 times more Omega 3, 85.3 times more Omega 6 and 3.4 times more Carbohydrate than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 1.3 times more Fiber and 1.3 times more Protein than Whole-grain Yellow Corn Flour.
Both Whole-grain Yellow Corn Flour as well as Boiled California Red Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.