Lets compare vitamin content per 100 grams of Baked Winter Squash vs Boiled Sprouted Pinto Beans:
Baked All Varieties Winter Squash have more Vitamin A, 3 times more Vitamin B6 and 1.6 times more Vitamin C than Boiled and Drained Sprouted Pinto Beans.
While Boiled and Drained Sprouted Pinto Beans contain 4.2 times more Vitamin B1, 1.5 times more Vitamin B3 and 1.5 times more Vitamin B9 than Baked All Varieties Winter Squash.
Both Baked All Varieties Winter Squash and Boiled and Drained Sprouted Pinto Beans have similar amounts of Vitamin B2 and Vitamin B5 per 100 g.
Both Baked All Varieties Winter Squash as well as Boiled and Drained Sprouted Pinto Beans have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Winter Squash vs Boiled Sprouted Pinto Beans:
Baked All Varieties Winter Squash have 1.5 times more Calcium, 1.5 times more Manganese, 2.5 times more Potassium and 1.3 times more Zinc than Boiled and Drained Sprouted Pinto Beans.
While Boiled and Drained Sprouted Pinto Beans contain 1.3 times more Copper, 1.5 times more Iron, 1.4 times more Magnesium, 1.6 times more Phosphorus, 1.5 times more Selenium and 51 times more Sodium than Baked All Varieties Winter Squash.
Both Baked All Varieties Winter Squash and Boiled and Drained Sprouted Pinto Beans have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked All Varieties Winter Squash have 1.7 times more Energy and 2.2 times more Carbohydrate than Boiled and Drained Sprouted Pinto Beans.
While Boiled and Drained Sprouted Pinto Beans contain 1.3 times more Omega 3 and 2.1 times more Protein than Baked All Varieties Winter Squash.
Both Baked All Varieties Winter Squash as well as Boiled and Drained Sprouted Pinto Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.