Lets compare vitamin content per 1 kilogram of Puff pastry, frozen, ready-to-bake, baked vs California Red Kidney Beans:
Puff pastry, frozen, ready-to-bake, baked has 1.8 times more Vitamin B3 than Raw California Red Kidney Beans.
While Raw California Red Kidney Beans contain 1.6 times more Vitamin B1, more Vitamin B5, 20.9 times more Vitamin B6, 7.2 times more Vitamin B9 and more Vitamin C than Puff pastry, frozen, ready-to-bake, baked.
Both Puff pastry, frozen, ready-to-bake, baked and Raw California Red Kidney Beans have similar amounts of Vitamin B2 per 1 kg.
Both Puff pastry, frozen, ready-to-bake, baked as well as Raw California Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Puff pastry, frozen, ready-to-bake, baked vs California Red Kidney Beans:
Puff pastry, frozen, ready-to-bake, baked has 7.7 times more Selenium and 23 times more Sodium than Raw California Red Kidney Beans.
While Raw California Red Kidney Beans contain 19.5 times more Calcium, 9.6 times more Copper, 3.6 times more Iron, 10 times more Magnesium, 2 times more Manganese, 6.8 times more Phosphorus, 24 times more Potassium and 4.7 times more Zinc than Puff pastry, frozen, ready-to-bake, baked.
Comparison of macro-nutrients per 1 kilogram:
Puff pastry, frozen, ready-to-bake, baked has 1.7 times more Energy, 154 times more Fat, 152.8 times more Saturated Fat, 30.8 times more Omega 3 and 363.7 times more Omega 6 than Raw California Red Kidney Beans.
While Raw California Red Kidney Beans contain 1.3 times more Carbohydrate, 16.6 times more Fiber and 3.3 times more Protein than Puff pastry, frozen, ready-to-bake, baked.
Both Puff pastry, frozen, ready-to-bake, baked as well as Raw California Red Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.