Lets compare vitamin content per 5 ounces of Pie crust, refrigerated, regular, unbaked vs Boiled Kidney Beans:
Pie crust, refrigerated, regular, unbaked has 2 times more Vitamin B3 and 1.4 times more Vitamin B5 than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 2.4 times more Vitamin B1, 6 times more Vitamin B6, 5.2 times more Vitamin B9 and more Vitamin K than Pie crust, refrigerated, regular, unbaked.
Both Pie crust, refrigerated, regular, unbaked and Boiled All Types Kidney Beans have similar amounts of Vitamin B2 per 5 oz.
Both Pie crust, refrigerated, regular, unbaked as well as Boiled All Types Kidney Beans have insufficient amounts of Vitamin B12 and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Pie crust, refrigerated, regular, unbaked vs Boiled Kidney Beans:
Pie crust, refrigerated, regular, unbaked has 3.6 times more Selenium and 409 times more Sodium than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 3.5 times more Calcium, 4.8 times more Copper, 2.2 times more Iron, 5.3 times more Magnesium, 2.4 times more Manganese, 3.1 times more Phosphorus, 5.5 times more Potassium, 5 times more Zinc and 3.5 times more Water than Pie crust, refrigerated, regular, unbaked.
Comparison of macro-nutrients per 5 ounces:
Pie crust, refrigerated, regular, unbaked has 3.5 times more Energy, 50.9 times more Fat, 131.5 times more Saturated Fat, 27.8 times more Omega 6 and 2.2 times more Carbohydrate than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 1.3 times more Omega 3, 3.6 times more Fiber and 2.9 times more Protein than Pie crust, refrigerated, regular, unbaked.
Both Pie crust, refrigerated, regular, unbaked as well as Boiled All Types Kidney Beans have insufficient amounts of Glucose and Sucrose in 5 oz.