Lets compare vitamin content per 5 ounces of Boiled Kidney Beans vs Soy Flour:
Boiled All Types Kidney Beans have more Vitamin C than Raw Full-fat Soy Flour.
While Raw Full-fat Soy Flour contains 3.6 times more Vitamin B1, 20 times more Vitamin B2, 7.5 times more Vitamin B3, 7.2 times more Vitamin B5, 3.8 times more Vitamin B6, 2.7 times more Vitamin B9, 65 times more Vitamin E and 8.3 times more Vitamin K than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Raw Full-fat Soy Flour have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Boiled Kidney Beans vs Soy Flour:
Boiled All Types Kidney Beans have 13 times more Water than Raw Full-fat Soy Flour.
While Raw Full-fat Soy Flour contains 5.9 times more Calcium, 13.5 times more Copper, 2.9 times more Iron, 10.2 times more Magnesium, 5.3 times more Manganese, 3.6 times more Phosphorus, 6.2 times more Potassium, 6.8 times more Selenium and 3.9 times more Zinc than Boiled All Types Kidney Beans.
Comparison of macro-nutrients per 5 ounces:
Raw Full-fat Soy Flour contains 3.4 times more Energy, 41.3 times more Fat, 40.9 times more Saturated Fat, 8.1 times more Omega 3, 95.2 times more Omega 6, 1.4 times more Carbohydrate, 23.4 times more Sugars, 1.5 times more Fiber and 4.4 times more Protein than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Raw Full-fat Soy Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.