Lets compare vitamin content per 100 grams of Pie crust, refrigerated, regular, baked vs Boiled California Red Kidney Beans:
Pie crust, refrigerated, regular, baked has 2.4 times more Vitamin B3 and 1.3 times more Vitamin B5 than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 1.7 times more Vitamin B2, 5.2 times more Vitamin B6 and 2.3 times more Vitamin B9 than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked and Boiled California Red Kidney Beans have similar amounts of Vitamin B1 per 100 g.
Both Pie crust, refrigerated, regular, baked as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin B12 in 100 g.
Comparing minerals per 100 grams for Pie crust, refrigerated, regular, baked vs Boiled California Red Kidney Beans:
Pie crust, refrigerated, regular, baked has 3.8 times more Selenium and 118 times more Sodium than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 5.5 times more Calcium, 5.7 times more Copper, 2.6 times more Iron, 5.3 times more Magnesium, 1.5 times more Manganese, 2.6 times more Phosphorus, 5 times more Potassium, 3.9 times more Zinc and 8.4 times more Water than Pie crust, refrigerated, regular, baked.
Comparison of macro-nutrients per 100 grams:
Pie crust, refrigerated, regular, baked has 4.1 times more Energy, 318.8 times more Fat, 791.9 times more Saturated Fat, 4.6 times more Omega 3, 171.2 times more Omega 6 and 2.6 times more Carbohydrate than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 6.6 times more Fiber and 2.7 times more Protein than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked as well as Boiled California Red Kidney Beans have insufficient amounts of Glucose and Sucrose in 100 g.