Lets compare vitamin content per 7 ounces of Baked Butternut Winter Squash vs Boiled California Red Kidney Beans:
Baked Butternut Winter Squash has more Vitamin A, 1.8 times more Vitamin B3, 1.6 times more Vitamin B5 and 12.6 times more Vitamin C than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 1.8 times more Vitamin B1, 3.6 times more Vitamin B2 and 3.9 times more Vitamin B9 than Baked Butternut Winter Squash.
Both Baked Butternut Winter Squash and Boiled California Red Kidney Beans have similar amounts of Vitamin B6 per 7 oz.
Both Baked Butternut Winter Squash as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Baked Butternut Winter Squash vs Boiled California Red Kidney Beans:
Baked Butternut Winter Squash has 1.3 times more Water than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 1.6 times more Calcium, 4.4 times more Copper, 5 times more Iron, 1.7 times more Magnesium, 1.8 times more Manganese, 5.1 times more Phosphorus, 1.5 times more Potassium, 2.4 times more Selenium and 6.6 times more Zinc than Baked Butternut Winter Squash.
Comparison of macro-nutrients per 7 ounces:
Boiled California Red Kidney Beans contain 3.1 times more Energy, 1.3 times more Omega 3, 2.1 times more Carbohydrate, 2.9 times more Fiber and 10.1 times more Protein than Baked Butternut Winter Squash.
Both Baked Butternut Winter Squash as well as Boiled California Red Kidney Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.