Lets compare vitamin content per 1 pound of Boiled Kidney Beans vs Puff pastry, frozen, ready-to-bake:
Boiled All Types Kidney Beans have more Vitamin B5, 5.7 times more Vitamin B6, 1.7 times more Vitamin B9 and more Vitamin C than Puff pastry, frozen, ready-to-bake.
While Puff pastry, frozen, ready-to-bake contains 2.5 times more Vitamin B1, 4.9 times more Vitamin B2, 7.2 times more Vitamin B3, 18 times more Vitamin E and 1.9 times more Vitamin K than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Puff pastry, frozen, ready-to-bake have insufficient amounts of Vitamin A and Vitamin B12 in 1 lb.
Comparing minerals per 1 pound for Boiled Kidney Beans vs Puff pastry, frozen, ready-to-bake:
Boiled All Types Kidney Beans have 3.5 times more Calcium, 1.9 times more Copper, 2.6 times more Magnesium, 2.3 times more Phosphorus, 6.6 times more Potassium, 1.9 times more Zinc and 7.9 times more Water than Puff pastry, frozen, ready-to-bake.
While Puff pastry, frozen, ready-to-bake contains 22 times more Selenium and 249 times more Sodium than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Puff pastry, frozen, ready-to-bake have similar amounts of Iron and Manganese per 1 lb.
Comparison of macro-nutrients per 1 pound:
Boiled All Types Kidney Beans have 4.3 times more Fiber than Puff pastry, frozen, ready-to-bake.
While Puff pastry, frozen, ready-to-bake contains 4.3 times more Energy, 76.2 times more Fat, 132.1 times more Saturated Fat, 1.5 times more Omega 3, 43 times more Omega 6, 2 times more Carbohydrate and 2.3 times more Sugars than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Puff pastry, frozen, ready-to-bake have similar amounts of Protein per 1 lb.
Both Boiled All Types Kidney Beans as well as Puff pastry, frozen, ready-to-bake have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.