Lets compare vitamin content per 5 ounces of Winter Squash, Hubbard, Baked vs California Red Kidney Beans:
Winter Squash, Hubbard, Baked no Salt has more Vitamin A and 2.1 times more Vitamin C than Raw California Red Kidney Beans.
While Raw California Red Kidney Beans contain 7.1 times more Vitamin B1, 4.7 times more Vitamin B2, 3.7 times more Vitamin B3, 1.7 times more Vitamin B5, 2.3 times more Vitamin B6 and 24.6 times more Vitamin B9 than Winter Squash, Hubbard, Baked no Salt.
Both Winter Squash, Hubbard, Baked no Salt 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 Winter Squash, Hubbard, Baked vs California Red Kidney Beans:
Winter Squash, Hubbard, Baked no Salt has 7.2 times more Water than Raw California Red Kidney Beans.
While Raw California Red Kidney Beans contain 11.5 times more Calcium, 24.4 times more Copper, 19.9 times more Iron, 7.3 times more Magnesium, 5.9 times more Manganese, 17.6 times more Phosphorus, 4.2 times more Potassium, 5.3 times more Selenium and 17 times more Zinc than Winter Squash, Hubbard, Baked no Salt.
Comparison of macro-nutrients per 5 ounces:
Winter Squash, Hubbard, Baked no Salt has 1.9 times more Omega 3 than Raw California Red Kidney Beans.
While Raw California Red Kidney Beans contain 6.6 times more Energy, 5.5 times more Carbohydrate, 5.1 times more Fiber and 9.8 times more Protein than Winter Squash, Hubbard, Baked no Salt.
Both Winter Squash, Hubbard, Baked no Salt as well as Raw California Red Kidney Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.