Lets compare vitamin content per 100 grams of Boiled Kidney Beans vs Pie crust, standard-type, dry mix:
Boiled All Types Kidney Beans have 1.9 times more Vitamin B6, 1.3 times more Vitamin B9 and more Vitamin C than Pie crust, standard-type, dry mix.
While Pie crust, standard-type, dry mix contains 2.5 times more Vitamin B1, 3.7 times more Vitamin B2 and 4.7 times more Vitamin B3 than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Pie crust, standard-type, dry mix have similar amounts of Vitamin B5 per 100 g.
Both Boiled All Types Kidney Beans as well as Pie crust, standard-type, dry mix have insufficient amounts of Vitamin A and Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Boiled Kidney Beans vs Pie crust, standard-type, dry mix:
Boiled All Types Kidney Beans have 2.9 times more Copper, 2.8 times more Magnesium, 1.4 times more Manganese, 1.6 times more Phosphorus, 6.3 times more Potassium, 2.5 times more Zinc and 8.8 times more Water than Pie crust, standard-type, dry mix.
While Pie crust, standard-type, dry mix contains 1.7 times more Calcium, 20.8 times more Selenium and 753 times more Sodium than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Pie crust, standard-type, dry mix have similar amounts of Iron per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled All Types Kidney Beans have 1.3 times more Protein than Pie crust, standard-type, dry mix.
While Pie crust, standard-type, dry mix contains 4.1 times more Energy, 62.8 times more Fat, 109.2 times more Saturated Fat, 34.9 times more Omega 6 and 2.3 times more Carbohydrate than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Pie crust, standard-type, dry mix have similar amounts of Omega 3 per 100 g.
Both Boiled All Types Kidney Beans as well as Pie crust, standard-type, dry mix have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.