Lets compare vitamin content per 5 ounces of Baked Winter Squash vs Boiled California Red Kidney Beans:
Baked All Varieties Winter Squash have more Vitamin A, 1.5 times more Vitamin B6 and 8 times more Vitamin C than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 8.1 times more Vitamin B1 and 3.7 times more Vitamin B9 than Baked All Varieties Winter Squash.
Both Baked All Varieties Winter Squash and Boiled California Red Kidney Beans have similar amounts of Vitamin B2, Vitamin B3 and Vitamin B5 per 5 oz.
Both Baked All Varieties Winter Squash as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Baked Winter Squash vs Boiled California Red Kidney Beans:
Baked All Varieties Winter Squash have 1.3 times more Water than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 3 times more Calcium, 3.5 times more Copper, 6.8 times more Iron, 3.7 times more Magnesium, 1.7 times more Manganese, 7.2 times more Phosphorus, 1.7 times more Potassium, 3 times more Selenium and 3.9 times more Zinc than Baked All Varieties Winter Squash.
Comparison of macro-nutrients per 5 ounces:
Baked All Varieties Winter Squash have 2.9 times more Omega 3 than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 3.4 times more Energy, 2.5 times more Carbohydrate, 3.3 times more Fiber and 10.3 times more Protein than Baked All Varieties Winter Squash.
Both Baked All Varieties Winter Squash as well as Boiled California Red Kidney Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.