Lets compare vitamin content per 7 ounces of Winter Squash, Hubbard, Baked vs Boiled California Red Kidney Beans:
Winter Squash, Hubbard, Baked no Salt has more Vitamin A, 2 times more Vitamin B5, 1.7 times more Vitamin B6 and 7.9 times more Vitamin C than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 1.7 times more Vitamin B1, 1.3 times more Vitamin B2 and 4.6 times more Vitamin B9 than Winter Squash, Hubbard, Baked no Salt.
Both Winter Squash, Hubbard, Baked no Salt and Boiled California Red Kidney Beans have similar amounts of Vitamin B3 per 7 oz.
Both Winter Squash, Hubbard, Baked no Salt 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 Winter Squash, Hubbard, Baked vs Boiled California Red Kidney Beans:
Winter Squash, Hubbard, Baked no Salt has 1.3 times more Water than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 3.9 times more Calcium, 6.4 times more Copper, 6.3 times more Iron, 2.2 times more Magnesium, 1.9 times more Manganese, 6 times more Phosphorus, 2 times more Selenium and 5.7 times more Zinc than Winter Squash, Hubbard, Baked no Salt.
Both Winter Squash, Hubbard, Baked no Salt and Boiled California Red Kidney Beans have similar amounts of Potassium per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Winter Squash, Hubbard, Baked no Salt has 5.1 times more Omega 3 than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 2.5 times more Energy, 2.1 times more Carbohydrate, 1.9 times more Fiber and 3.7 times more Protein than Winter Squash, Hubbard, Baked no Salt.
Both Winter Squash, Hubbard, Baked no Salt as well as Boiled California Red Kidney Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.