Lets compare vitamin content per 1 pound of Pie crust, standard-type, prepared from recipe, baked vs Canned Kidney Beans:
Pie crust, standard-type, prepared from recipe, baked has 3.4 times more Vitamin B1, 5.4 times more Vitamin B2, 8 times more Vitamin B3, 1.3 times more Vitamin B5, 1.9 times more Vitamin B9, 15.5 times more Vitamin E and 3.6 times more Vitamin K than Canned All Types Kidney Beans.
While Canned All Types Kidney Beans contain 3 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, prepared from recipe, baked.
Both Pie crust, standard-type, prepared from recipe, baked as well as Canned All Types Kidney Beans have insufficient amounts of Vitamin B12 in 1 lb.
Comparing minerals per 1 pound for Pie crust, standard-type, prepared from recipe, baked vs Canned Kidney Beans:
Pie crust, standard-type, prepared from recipe, baked has 2.5 times more Iron, 2.6 times more Manganese, 23.4 times more Selenium and 1.8 times more Sodium than Canned All Types Kidney Beans.
While Canned All Types Kidney Beans contain 3.4 times more Calcium, 1.5 times more Copper, 1.9 times more Magnesium, 1.3 times more Phosphorus, 3.5 times more Potassium and 8 times more Water than Pie crust, standard-type, prepared from recipe, baked.
Both Pie crust, standard-type, prepared from recipe, baked and Canned All Types Kidney Beans have similar amounts of Zinc per 1 lb.
Comparison of macro-nutrients per 1 pound:
Pie crust, standard-type, prepared from recipe, baked has 6.3 times more Energy, 57.7 times more Fat, 61.1 times more Saturated Fat, 6.8 times more Omega 3, 80.8 times more Omega 6, 3.3 times more Carbohydrate and 1.2 times more Protein than Canned All Types Kidney Beans.
While Canned All Types Kidney Beans contain 10.9 times more Sugars and 2.5 times more Fiber than Pie crust, standard-type, prepared from recipe, baked.
Both Pie crust, standard-type, prepared from recipe, baked as well as Canned All Types Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.