Lets compare vitamin content per 14 ounces of California Red Kidney Beans vs Puff pastry, frozen, ready-to-bake, baked:
Raw California Red Kidney Beans have 1.6 times more Vitamin B1, more Vitamin B5, 20.9 times more Vitamin B6, 7.2 times more Vitamin B9 and more Vitamin C than Puff pastry, frozen, ready-to-bake, baked.
While Puff pastry, frozen, ready-to-bake, baked contains 1.8 times more Vitamin B3 than Raw California Red Kidney Beans.
Both Raw California Red Kidney Beans and Puff pastry, frozen, ready-to-bake, baked have similar amounts of Vitamin B2 per 14 oz.
Both Raw California Red Kidney Beans as well as Puff pastry, frozen, ready-to-bake, baked have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for California Red Kidney Beans vs Puff pastry, frozen, ready-to-bake, baked:
Raw California Red Kidney Beans have 19.5 times more Calcium, 9.6 times more Copper, 3.6 times more Iron, 10 times more Magnesium, 2 times more Manganese, 6.8 times more Phosphorus, 24 times more Potassium and 4.7 times more Zinc than Puff pastry, frozen, ready-to-bake, baked.
While Puff pastry, frozen, ready-to-bake, baked contains 7.7 times more Selenium and 23 times more Sodium than Raw California Red Kidney Beans.
Comparison of macro-nutrients per 14 ounces:
Raw California Red Kidney Beans have 1.3 times more Carbohydrate, 16.6 times more Fiber and 3.3 times more Protein than Puff pastry, frozen, ready-to-bake, baked.
While Puff pastry, frozen, ready-to-bake, baked contains 1.7 times more Energy, 154 times more Fat, 152.8 times more Saturated Fat, 30.8 times more Omega 3 and 363.7 times more Omega 6 than Raw California Red Kidney Beans.
Both Raw California Red Kidney Beans as well as Puff pastry, frozen, ready-to-bake, baked have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.