What matters to a brewer is the alkalinity, not the bicarabonate though they are approximately related by a simple formula as long as the pH is below about 8.
IF the numbers you were given are all from the same sample (i.e. not averages) and
IF they are all accurate and
IF there are no unaccounted for ions present in appreciable quantity (Nitrate, iron, potassium, strontium, fluoride, phosphate...)
The alkalinity would be about 235.5 ppm as CaCO3 and the bicarbonate 290 mg/L were the sample at pH 7
These change to alkalinity 236.2 and bicarbonate 284 at pH 8.3
And if the pH is 9 alkalinity is 236.4 but bicarbonate is 259.8
If you are on a well at pH 6.4 (that's what mine delivers) alkalinity would be 233.3 and bicarbonate 290.3
Thus the alkalinity stays pretty constant but the bicarb can vary quite a bit. That's why we use alkalinity.
If a spreadsheet or calculator doesn't ask about the pH of the water then it is doubtless using the bicarb = 61*alkalinity/50 approximation. This is, as the numbers show, OK unless pH gets high.