Lets compare vitamin content per 14 ounces of Pie crust, refrigerated, regular, baked vs Canned Kidney Beans:
Pie crust, refrigerated, regular, baked has 1.2 times more Vitamin B1, 3.1 times more Vitamin B3 and 2.1 times more Vitamin B5 than Canned All Types Kidney Beans.
While Canned All Types Kidney Beans contain 1.4 times more Vitamin B2, 3.7 times more Vitamin B6 and 10.3 times more Vitamin K than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked and Canned All Types Kidney Beans have similar amounts of Vitamin B9 per 14 oz.
Both Pie crust, refrigerated, regular, baked as well as Canned All Types Kidney Beans have insufficient amounts of Vitamin B12 and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Pie crust, refrigerated, regular, baked vs Canned Kidney Beans:
Pie crust, refrigerated, regular, baked has 1.2 times more Manganese, 5 times more Selenium and 1.6 times more Sodium than Canned All Types Kidney Beans.
While Canned All Types Kidney Beans contain 2.8 times more Calcium, 2.6 times more Copper, 3 times more Magnesium, 1.7 times more Phosphorus, 2.9 times more Potassium, 2.1 times more Zinc and 9.8 times more Water than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked and Canned All Types Kidney Beans have similar amounts of Iron per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Pie crust, refrigerated, regular, baked has 6 times more Energy, 47.8 times more Fat, 78.6 times more Saturated Fat, 1.8 times more Omega 3, 32.3 times more Omega 6 and 4 times more Carbohydrate than Canned All Types Kidney Beans.
While Canned All Types Kidney Beans contain 3.1 times more Fiber and 1.5 times more Protein than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked as well as Canned All Types Kidney Beans have insufficient amounts of Glucose and Sucrose in 14 oz.