Lets compare vitamin content per 5 ounces of Enriched white Wheat flour for bread vs Boiled California Red Kidney Beans:
Enriched white Wheat flour for bread has 6.3 times more Vitamin B1, 8.3 times more Vitamin B2, 14 times more Vitamin B3, 2 times more Vitamin B5 and 2.5 times more Vitamin B9 than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 2.8 times more Vitamin B6 and more Vitamin C than Enriched white Wheat flour for bread.
Both Enriched white Wheat flour for bread as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Enriched white Wheat flour for bread vs Boiled California Red Kidney Beans:
Enriched white Wheat flour for bread has 1.5 times more Iron, 2.5 times more Manganese and 33.1 times more Selenium than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 4.4 times more Calcium, 1.6 times more Copper, 1.9 times more Magnesium, 1.4 times more Phosphorus, 4.2 times more Potassium and 5 times more Water than Enriched white Wheat flour for bread.
Both Enriched white Wheat flour for bread and Boiled California Red Kidney Beans have similar amounts of Zinc per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Enriched white Wheat flour for bread has 2.9 times more Energy, 18.4 times more Fat, 1.3 times more Omega 3, 34.3 times more Omega 6, 3.2 times more Carbohydrate and 1.3 times more Protein than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 3.9 times more Fiber than Enriched white Wheat flour for bread.
Both Enriched white Wheat flour for bread as well as Boiled California Red Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.