Lets compare vitamin content per 5 ounces of Pie crust, standard-type, dry mix vs Boiled Kidney Beans:
Pie crust, standard-type, dry mix has 2.5 times more Vitamin B1, 3.7 times more Vitamin B2, 4.7 times more Vitamin B3 and 1.2 times more Vitamin B5 than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 1.9 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, dry mix.
Both Pie crust, standard-type, dry mix and Boiled All Types Kidney Beans have similar amounts of Vitamin B9 per 5 oz.
Both Pie crust, standard-type, dry mix as well as Boiled All Types Kidney Beans have insufficient amounts of Vitamin A and Vitamin B12 in 5 oz.
Comparing minerals per 5 ounces for Pie crust, standard-type, dry mix vs Boiled Kidney Beans:
Pie crust, standard-type, dry mix has 1.7 times more Calcium, 20.8 times more Selenium and 753 times more Sodium than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 2.9 times more Copper, 2.8 times more Magnesium, 1.4 times more Manganese, 1.6 times more Phosphorus, 6.3 times more Potassium, 2.5 times more Zinc and 8.8 times more Water than Pie crust, standard-type, dry mix.
Both Pie crust, standard-type, dry mix and Boiled All Types Kidney Beans have similar amounts of Iron per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Pie crust, standard-type, dry mix has 4.1 times more Energy, 62.8 times more Fat, 109.2 times more Saturated Fat, 34.9 times more Omega 6 and 2.3 times more Carbohydrate than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 1.3 times more Protein than Pie crust, standard-type, dry mix.
Both Pie crust, standard-type, dry mix and Boiled All Types Kidney Beans have similar amounts of Omega 3 per 5 oz.
Both Pie crust, standard-type, dry mix as well as Boiled All Types Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.