Lets compare vitamin content per 1 pound of Boiled Kidney Beans vs Baked Butternut Winter Squash:
Boiled All Types Kidney Beans have 2.2 times more Vitamin B1, 3.4 times more Vitamin B2, 6.8 times more Vitamin B9 and 8.4 times more Vitamin K than Baked Butternut Winter Squash.
While Baked Butternut Winter Squash contains more Vitamin A, 1.7 times more Vitamin B3, 1.6 times more Vitamin B5, 12.6 times more Vitamin C and 43 times more Vitamin E than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Baked Butternut Winter Squash have similar amounts of Vitamin B6 per 1 lb.
Both Boiled All Types Kidney Beans as well as Baked Butternut Winter Squash have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Boiled Kidney Beans vs Baked Butternut Winter Squash:
Boiled All Types Kidney Beans have 3.3 times more Copper, 3.7 times more Iron, 1.4 times more Magnesium, 2.5 times more Manganese, 5.1 times more Phosphorus, 1.4 times more Potassium, 2.2 times more Selenium and 7.7 times more Zinc than Baked Butternut Winter Squash.
While Baked Butternut Winter Squash contains 1.3 times more Water than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Baked Butternut Winter Squash have similar amounts of Calcium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Boiled All Types Kidney Beans have 3.2 times more Energy, 7.1 times more Omega 3, 2.2 times more Carbohydrate, 2 times more Fiber and 9.6 times more Protein than Baked Butternut Winter Squash.
While Baked Butternut Winter Squash contains 6.2 times more Sugars than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Baked Butternut Winter Squash have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.