Lets compare vitamin content per 100 grams of Boiled Kidney Beans vs Pie crust, standard-type, prepared from recipe, baked:
Boiled All Types Kidney Beans have 1.2 times more Vitamin B5, 4.8 times more Vitamin B6, 1.9 times more Vitamin B9 and more Vitamin C than Pie crust, standard-type, prepared from recipe, baked.
While Pie crust, standard-type, prepared from recipe, baked contains 2.4 times more Vitamin B1, 4.8 times more Vitamin B2, 5.7 times more Vitamin B3, 10.3 times more Vitamin E and 1.8 times more Vitamin K than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Pie crust, standard-type, prepared from recipe, baked 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, prepared from recipe, baked:
Boiled All Types Kidney Beans have 3.5 times more Calcium, 2.4 times more Copper, 3 times more Magnesium, 2.1 times more Phosphorus, 6 times more Potassium, 2.3 times more Zinc and 6.8 times more Water than Pie crust, standard-type, prepared from recipe, baked.
While Pie crust, standard-type, prepared from recipe, baked contains 1.3 times more Iron, 19.2 times more Selenium and 542 times more Sodium than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Pie crust, standard-type, prepared from recipe, baked have similar amounts of Manganese per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled All Types Kidney Beans have 3.8 times more Fiber and 1.4 times more Protein than Pie crust, standard-type, prepared from recipe, baked.
While Pie crust, standard-type, prepared from recipe, baked contains 4.1 times more Energy, 69.2 times more Fat, 118.1 times more Saturated Fat, 3.3 times more Omega 3, 79.3 times more Omega 6 and 2.1 times more Carbohydrate than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.