Lets compare vitamin content per 100 grams of Boiled Kidney Beans vs Tortillas, ready-to-bake or -fry, flour, shelf stable:
Boiled All Types Kidney Beans have 4.3 times more Vitamin B6, more Vitamin C and 2 times more Vitamin K than Tortillas, ready-to-bake or -fry, flour, shelf stable.
While Tortillas, ready-to-bake or -fry, flour, shelf stable contain 3 times more Vitamin B1, 2.1 times more Vitamin B2, 7.3 times more Vitamin B3, 1.3 times more Vitamin B5 and 28.7 times more Vitamin E than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Tortillas, ready-to-bake or -fry, flour, shelf stable have similar amounts of Vitamin B9 per 100 g.
Both Boiled All Types Kidney Beans as well as Tortillas, ready-to-bake or -fry, flour, shelf stable have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Kidney Beans vs Tortillas, ready-to-bake or -fry, flour, shelf stable:
Boiled All Types Kidney Beans have 1.9 times more Copper, 2 times more Magnesium, 3 times more Potassium, 1.8 times more Zinc and 2.1 times more Water than Tortillas, ready-to-bake or -fry, flour, shelf stable.
While Tortillas, ready-to-bake or -fry, flour, shelf stable contain 4.7 times more Calcium, 1.5 times more Iron, 1.5 times more Phosphorus, 19.9 times more Selenium and 742 times more Sodium than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Tortillas, ready-to-bake or -fry, flour, shelf stable have similar amounts of Manganese per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled All Types Kidney Beans have 2.7 times more Fiber than Tortillas, ready-to-bake or -fry, flour, shelf stable.
While Tortillas, ready-to-bake or -fry, flour, shelf stable contain 2.3 times more Energy, 15.2 times more Fat, 16.8 times more Saturated Fat, 2.3 times more Omega 3, 16.3 times more Omega 6, 2.2 times more Carbohydrate and 8.3 times more Sugars than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Tortillas, ready-to-bake or -fry, flour, shelf stable have similar amounts of Protein per 100 g.
Both Boiled All Types Kidney Beans as well as Tortillas, ready-to-bake or -fry, flour, shelf stable have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.