Lets compare vitamin content per 7 ounces of Whole Sorghum Flour vs Boiled Kidney Beans:
Whole-grain Sorghum Flour has 2.1 times more Vitamin B1, 7.8 times more Vitamin B3, 2.5 times more Vitamin B5, 2.7 times more Vitamin B6 and 16.7 times more Vitamin E than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 5.2 times more Vitamin B9, 1.5 times more Vitamin C and 1.3 times more Vitamin K than Whole-grain Sorghum Flour.
Both Whole-grain Sorghum Flour and Boiled All Types Kidney Beans have similar amounts of Vitamin B2 per 7 oz.
Both Whole-grain Sorghum Flour as well as Boiled All Types Kidney Beans have insufficient amounts of Vitamin A in 7 oz.
Comparing minerals per 7 ounces for Whole Sorghum Flour vs Boiled Kidney Beans:
Whole-grain Sorghum Flour has 1.4 times more Iron, 2.9 times more Magnesium, 2.9 times more Manganese, 2 times more Phosphorus, 11.1 times more Selenium and 1.6 times more Zinc than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 2.9 times more Calcium and 6.5 times more Water than Whole-grain Sorghum Flour.
Both Whole-grain Sorghum Flour and Boiled All Types Kidney Beans have similar amounts of Copper and Potassium per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Whole-grain Sorghum Flour has 2.8 times more Energy, 6.7 times more Fat, 7.2 times more Saturated Fat, 12.4 times more Omega 6, 3.4 times more Carbohydrate and 6.1 times more Sugars than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 2.8 times more Omega 3 than Whole-grain Sorghum Flour.
Both Whole-grain Sorghum Flour and Boiled All Types Kidney Beans have similar amounts of Fiber and Protein per 7 oz.
Both Whole-grain Sorghum Flour as well as Boiled All Types Kidney Beans have insufficient amounts of Glucose and Sucrose in 7 oz.