Lets compare vitamin content per 14 ounces of Pie crust, refrigerated, regular, baked vs California Red Kidney Beans:
Raw California Red Kidney Beans contain 3.8 times more Vitamin B1, 5.9 times more Vitamin B2, 1.6 times more Vitamin B3, 2.6 times more Vitamin B5, 19.9 times more Vitamin B6 and 12.3 times more Vitamin B9 than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked as well as Raw California Red Kidney Beans have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Pie crust, refrigerated, regular, baked vs California Red Kidney Beans:
Pie crust, refrigerated, regular, baked has 1.4 times more Selenium and 42.9 times more Sodium than Raw California Red Kidney Beans.
While Raw California Red Kidney Beans contain 16.3 times more Calcium, 21.6 times more Copper, 8.1 times more Iron, 17.8 times more Magnesium, 4.8 times more Manganese, 7.8 times more Phosphorus, 18 times more Potassium and 11.6 times more Zinc than Pie crust, refrigerated, regular, baked.
Comparison of macro-nutrients per 14 ounces:
Pie crust, refrigerated, regular, baked has 1.5 times more Energy, 114.8 times more Fat, 308 times more Saturated Fat, 1.8 times more Omega 3 and 63.4 times more Omega 6 than Raw California Red Kidney Beans.
While Raw California Red Kidney Beans contain 17.8 times more Fiber and 7.1 times more Protein than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked and Raw California Red Kidney Beans have similar amounts of Carbohydrate per 14 oz.
Both Pie crust, refrigerated, regular, baked as well as Raw California Red Kidney Beans have insufficient amounts of Glucose and Sucrose in 14 oz.