Lets compare vitamin content per 7 ounces of Baked Butternut Winter Squash vs California Red Kidney Beans:
Baked Butternut Winter Squash has more Vitamin A and 3.4 times more Vitamin C than Raw California Red Kidney Beans.
While Raw California Red Kidney Beans contain 7.3 times more Vitamin B1, 12.9 times more Vitamin B2, 2.1 times more Vitamin B3, 2.2 times more Vitamin B5, 3.2 times more Vitamin B6 and 20.7 times more Vitamin B9 than Baked Butternut Winter Squash.
Both Baked Butternut Winter Squash as well as Raw 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 California Red Kidney Beans:
Baked Butternut Winter Squash has 7.5 times more Water than Raw California Red Kidney Beans.
While Raw California Red Kidney Beans contain 4.8 times more Calcium, 16.9 times more Copper, 15.6 times more Iron, 5.5 times more Magnesium, 5.8 times more Manganese, 15 times more Phosphorus, 5.2 times more Potassium, 6.4 times more Selenium and 19.6 times more Zinc than Baked Butternut Winter Squash.
Comparison of macro-nutrients per 7 ounces:
Raw California Red Kidney Beans contain 8.3 times more Energy, 3.5 times more Omega 3, 5.7 times more Carbohydrate, 7.8 times more Fiber and 27.1 times more Protein than Baked Butternut Winter Squash.
Both Baked Butternut Winter Squash as well as Raw California Red Kidney Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.