Lets compare vitamin content per 5 ounces of Baked Winter Squash vs California Red Kidney Beans:
Baked All Varieties Winter Squash have more Vitamin A and 2.1 times more Vitamin C than Raw California Red Kidney Beans.
While Raw California Red Kidney Beans contain 33.1 times more Vitamin B1, 3.3 times more Vitamin B2, 4.2 times more Vitamin B3, 3.3 times more Vitamin B5, 2.5 times more Vitamin B6 and 19.7 times more Vitamin B9 than Baked All Varieties Winter Squash.
Both Baked All Varieties Winter Squash as well as Raw 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 California Red Kidney Beans:
Baked All Varieties Winter Squash have 7.6 times more Water than Raw California Red Kidney Beans.
While Raw California Red Kidney Beans contain 8.9 times more Calcium, 13.4 times more Copper, 21.3 times more Iron, 12.3 times more Magnesium, 5.3 times more Manganese, 21.3 times more Phosphorus, 6.2 times more Potassium, 8 times more Selenium and 11.6 times more Zinc than Baked All Varieties Winter Squash.
Comparison of macro-nutrients per 5 ounces:
Raw California Red Kidney Beans contain 8.9 times more Energy, 6.8 times more Carbohydrate, 8.9 times more Fiber and 27.4 times more Protein than Baked All Varieties Winter Squash.
Both Baked All Varieties Winter Squash and Raw California Red Kidney Beans have similar amounts of Omega 3 per 5 oz.
Both Baked All Varieties Winter Squash as well as Raw California Red Kidney Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.