Lets compare vitamin content per 100 grams of Boiled Kidney Beans vs Whole Sorghum Flour:
Boiled All Types Kidney Beans have 5.2 times more Vitamin B9, 1.5 times more Vitamin C and 1.3 times more Vitamin K than Whole-grain Sorghum Flour.
While Whole-grain Sorghum Flour contains 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.
Both Boiled All Types Kidney Beans and Whole-grain Sorghum Flour have similar amounts of Vitamin B2 per 100 g.
Both Boiled All Types Kidney Beans as well as Whole-grain Sorghum Flour have insufficient amounts of Vitamin A in 100 g.
Comparing minerals per 100 grams for Boiled Kidney Beans vs Whole Sorghum Flour:
Boiled All Types Kidney Beans have 2.9 times more Calcium, 1.3 times more Potassium and 6.5 times more Water than Whole-grain Sorghum Flour.
While Whole-grain Sorghum Flour contains 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.
Both Boiled All Types Kidney Beans and Whole-grain Sorghum Flour have similar amounts of Copper per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled All Types Kidney Beans have 2.8 times more Omega 3 than Whole-grain Sorghum Flour.
While Whole-grain Sorghum Flour contains 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.
Both Boiled All Types Kidney Beans and Whole-grain Sorghum Flour have similar amounts of Fiber and Protein per 100 g.
Both Boiled All Types Kidney Beans as well as Whole-grain Sorghum Flour have insufficient amounts of Glucose and Sucrose in 100 g.