NutriBase

Beans, Adzuki vs Soy Flour, Low-Fat: Nutrition Comparison

Compare calories, protein, fat, carbs, vitamins and minerals per 100 g. Values shaded green are generally the more favorable ones.

Legumes & Soy Beans, Adzuki 329 kcal · 100 g VS Legumes & Soy Soy Flour, Low-Fat 372 kcal · 100 g

Key differences

  • Soy Flour, Low-Fat has more calories; Beans, Adzuki is lower in calories.
  • Soy Flour, Low-Fat has more protein per 100 g.
  • Soy Flour, Low-Fat is notably higher in iron.
  • Soy Flour, Low-Fat is notably higher in calcium.
  • Soy Flour, Low-Fat is notably higher in potassium.

Nutrient comparison (per 100 g)

Nutrient Beans, Adzuki Soy Flour, Low-Fat
Calories 329 kcal 372 kcal
Protein 19.9 g 49.8 g
Total Fat 0.5 g 8.9 g
Saturated Fat 0.2 g 1.3 g
Carbohydrate 62.9 g 30.6 g
Dietary Fiber 12.7 g 16 g
Total Sugars — 9.3 g
Sodium 5 mg 9 mg
Potassium 1,254 mg 2,090 mg
Calcium 66 mg 285 mg
Iron 5 mg 8.2 mg
Magnesium 127 mg 285 mg
Vitamin C 0 mg 0 mg
Vitamin A 1 mcg 2 mcg
Vitamin D 0 mcg 0 mcg
Cholesterol 0 mg 0 mg

Green highlighting marks the more favorable value where it applies (for example, more protein or less saturated fat). Neutral nutrients are not highlighted.

Data source: USDA FoodData Central. Values are per 100 g of edible portion and are reference figures — they vary by variety, preparation and brand. Last updated: 2026-04-30.

Beans, Adzuki

  • Protein 25.6%
  • Fat 1.5%
  • Carbs 72.9%

Soy Flour, Low-Fat

  • Protein 53.9%
  • Fat 21.7%
  • Carbs 24.5%

Frequently asked questions

Which has more calories, Beans, Adzuki or Soy Flour, Low-Fat?
Per 100 g: Beans, Adzuki has 329 kcal, Soy Flour, Low-Fat has 372 kcal.
Which has more protein, Beans, Adzuki or Soy Flour, Low-Fat?
Per 100 g: Beans, Adzuki has 19.9 g of protein, Soy Flour, Low-Fat has 49.8 g.

Compare with other foods

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Note. This information is provided for general reference only and is not medical advice or a diet prescription. If you have a medical condition or special dietary needs, consult a physician or a registered dietitian.