Lets compare vitamin content per 14 ounces of Baked Winter Squash vs Sprouted Pinto Beans:
Baked All Varieties Winter Squash have more Vitamin A than Raw Sprouted Pinto Beans.
While Raw Sprouted Pinto Beans contain 14.4 times more Vitamin B1, 2.6 times more Vitamin B2, 4.6 times more Vitamin B3, 3.2 times more Vitamin B5, 5.9 times more Vitamin B9 and 2.3 times more Vitamin C than Baked All Varieties Winter Squash.
Both Baked All Varieties Winter Squash and Raw Sprouted Pinto Beans have similar amounts of Vitamin B6 per 14 oz.
Both Baked All Varieties Winter Squash as well as Raw Sprouted Pinto Beans have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked Winter Squash vs Sprouted Pinto Beans:
Raw Sprouted Pinto Beans contain 2 times more Calcium, 3.9 times more Copper, 4.5 times more Iron, 4.1 times more Magnesium, 2 times more Manganese, 4.9 times more Phosphorus, 1.3 times more Potassium, 1.5 times more Selenium, 153 times more Sodium and 2.3 times more Zinc than Baked All Varieties Winter Squash.
Both Baked All Varieties Winter Squash and Raw Sprouted Pinto Beans have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Sprouted Pinto Beans contain 1.7 times more Energy, 3.6 times more Omega 3, 3.4 times more Omega 6, 1.3 times more Carbohydrate and 5.9 times more Protein than Baked All Varieties Winter Squash.
Both Baked All Varieties Winter Squash as well as Raw Sprouted Pinto Beans have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.