Lets compare vitamin content per 100 grams of Boiled Kidney Beans vs Baked All Varieties Winter Squash with Salt:
Boiled All Types Kidney Beans have 10 times more Vitamin B1, 6.5 times more Vitamin B9 and 1.9 times more Vitamin K than Baked All Varieties Winter Squash with Salt.
While Baked All Varieties Winter Squash with Salt contain more Vitamin A, 1.3 times more Vitamin B6 and 1.5 times more Vitamin C than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Baked All Varieties Winter Squash with Salt have similar amounts of Vitamin B2, Vitamin B3 and Vitamin B5 per 100 g.
Both Boiled All Types Kidney Beans as well as Baked All Varieties Winter Squash with Salt have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 100 g.
Comparing minerals per 100 grams for Boiled Kidney Beans vs Baked All Varieties Winter Squash with Salt:
Boiled All Types Kidney Beans have 1.6 times more Calcium, 2.6 times more Copper, 5 times more Iron, 3.2 times more Magnesium, 2.3 times more Manganese, 7.3 times more Phosphorus, 1.7 times more Potassium, 2.8 times more Selenium and 4.5 times more Zinc than Baked All Varieties Winter Squash with Salt.
While Baked All Varieties Winter Squash with Salt contain 237 times more Sodium and 1.3 times more Water than Boiled All Types Kidney Beans.
Comparison of macro-nutrients per 100 grams:
Boiled All Types Kidney Beans have 3.4 times more Energy, 1.8 times more Omega 3, 2.6 times more Carbohydrate, 2.3 times more Fiber and 9.7 times more Protein than Baked All Varieties Winter Squash with Salt.
While Baked All Varieties Winter Squash with Salt contain 10.3 times more Sugars than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Baked All Varieties Winter Squash with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.