Lets compare vitamin content per 7 ounces of Whole Soft Wheat Flour vs Boiled California Red Kidney Beans:
Soft Wheat Whole Grain Flour has 2.3 times more Vitamin B1, 3 times more Vitamin B2, 9.9 times more Vitamin B3, 4.6 times more Vitamin B5 and 1.8 times more Vitamin B6 than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 2.6 times more Vitamin B9 and more Vitamin C than Soft Wheat Whole Grain Flour.
Both Soft Wheat Whole Grain Flour as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin A and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Whole Soft Wheat Flour vs Boiled California Red Kidney Beans:
Soft Wheat Whole Grain Flour has 1.6 times more Copper, 1.2 times more Iron, 2.4 times more Magnesium, 10.7 times more Manganese, 2.4 times more Phosphorus, 10.6 times more Selenium and 3.4 times more Zinc than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 2 times more Calcium and 5.4 times more Water than Soft Wheat Whole Grain Flour.
Both Soft Wheat Whole Grain Flour and Boiled California Red Kidney Beans have similar amounts of Potassium per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Soft Wheat Whole Grain Flour has 2.7 times more Energy, 21.7 times more Fat, 30.7 times more Saturated Fat, 3.3 times more Carbohydrate and 1.4 times more Fiber than Boiled California Red Kidney Beans.
Both Soft Wheat Whole Grain Flour and Boiled California Red Kidney Beans have similar amounts of Protein per 7 oz.
Both Soft Wheat Whole Grain Flour as well as Boiled California Red Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.