Lets compare vitamin content per 1 pound of Whole Soft Wheat Flour vs Boiled Kidney Beans:
Soft Wheat Whole Grain Flour has 1.9 times more Vitamin B1, 3.2 times more Vitamin B2, 9.3 times more Vitamin B3, 4.6 times more Vitamin B5, 1.6 times more Vitamin B6 and 17.7 times more Vitamin E than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 4.6 times more Vitamin B9, more Vitamin C and 4.4 times more Vitamin K than Soft Wheat Whole Grain Flour.
Both Soft Wheat Whole Grain Flour as well as Boiled All Types Kidney Beans have insufficient amounts of Vitamin A and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Whole Soft Wheat Flour vs Boiled Kidney Beans:
Soft Wheat Whole Grain Flour has 2.2 times more Copper, 1.7 times more Iron, 2.8 times more Magnesium, 7.9 times more Manganese, 2.3 times more Phosphorus, 11.5 times more Selenium and 3 times more Zinc than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 5.4 times more Water than Soft Wheat Whole Grain Flour.
Both Soft Wheat Whole Grain Flour and Boiled All Types Kidney Beans have similar amounts of Calcium and Potassium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Soft Wheat Whole Grain Flour has 2.6 times more Energy, 3.9 times more Fat, 5.9 times more Saturated Fat, 3.3 times more Carbohydrate, 3.2 times more Sugars and 2 times more Fiber than Boiled All Types Kidney Beans.
Both Soft Wheat Whole Grain Flour and Boiled All Types Kidney Beans have similar amounts of Protein per 1 lb.
Both Soft Wheat Whole Grain Flour as well as Boiled All Types Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.