Lets compare vitamin content per 100 grams of California Red Kidney Beans vs Pie crust, standard-type, frozen, ready-to-bake, unenriched:
Raw California Red Kidney Beans have 10.6 times more Vitamin B1, 21.9 times more Vitamin B2, 3.7 times more Vitamin B3, 3.4 times more Vitamin B5, 5.6 times more Vitamin B6, 39.4 times more Vitamin B9 and more Vitamin C than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
While Pie crust, standard-type, frozen, ready-to-bake, unenriched contains more Vitamin B12 than Raw California Red Kidney Beans.
Both Raw California Red Kidney Beans as well as Pie crust, standard-type, frozen, ready-to-bake, unenriched have insufficient amounts of Vitamin A in 100 g.
Comparing minerals per 100 grams for California Red Kidney Beans vs Pie crust, standard-type, frozen, ready-to-bake, unenriched:
Raw California Red Kidney Beans have 10.8 times more Calcium, 16.2 times more Copper, 24.6 times more Iron, 10 times more Magnesium, 1.8 times more Manganese, 7.6 times more Phosphorus, 15.2 times more Potassium and 8.5 times more Zinc than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
While Pie crust, standard-type, frozen, ready-to-bake, unenriched contains 52.4 times more Sodium than Raw California Red Kidney Beans.
Comparison of macro-nutrients per 100 grams:
Raw California Red Kidney Beans have 1.4 times more Carbohydrate, 27.7 times more Fiber and 6.2 times more Protein than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
While Pie crust, standard-type, frozen, ready-to-bake, unenriched contains 1.4 times more Energy, 116.8 times more Fat, 121 times more Saturated Fat, 9 times more Omega 3 and 189.1 times more Omega 6 than Raw California Red Kidney Beans.
Both Raw California Red Kidney Beans as well as Pie crust, standard-type, frozen, ready-to-bake, unenriched have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.