Nutrient Comparison: Pie crust, standard-type, prepared from recipe, baked VS Boiled Red Kidney Beans per 14 oz
Compare the macro and micronutrient content in 14 oz of Pie crust, standard-type, prepared from recipe, baked versus 14 oz of Boiled Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Pie crust, standard-type, prepared from recipe, baked vs Boiled Red Kidney Beans:
- 14 ounces of Pie crust, standard-type, prepared from recipe, baked have 2.4 times more Vitamin B1, 4.8 times more Vitamin B2, 5.7 times more Vitamin B3, 10.3 times more Vitamin E and 1.8 times more Vitamin K than Boiled Red Kidney Beans.
- While 14 oz of Boiled Red Kidney Beans contain 4.8 times more Vitamin B6 and 1.9 times more Vitamin B9 than Pie crust, standard-type, prepared from recipe, baked.
- Both Pie crust, standard-type, prepared from recipe, baked and Boiled Red Kidney Beans provide similar amounts of Vitamin B5 per 14 ounces.
- 14 ounces of Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin B6
- 14 ounces of Boiled Red Kidney Beans have insufficient amounts of Vitamin E
- Both Pie crust, standard-type, prepared from recipe, baked as well as Boiled Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in 14 ounces.
Comparing minerals per 14 ounces for Pie crust, standard-type, prepared from recipe, baked vs Boiled Red Kidney Beans:
- 14 ounces of Pie crust, standard-type, prepared from recipe, baked have 17.6 times more Selenium and 271 times more Sodium than Boiled Red Kidney Beans.
- While 14 oz of Boiled Red Kidney Beans contain 2.8 times more Calcium, 2.7 times more Copper, 3.2 times more Magnesium, 2.1 times more Phosphorus, 6 times more Potassium and 2.4 times more Zinc than Pie crust, standard-type, prepared from recipe, baked.
- Both Pie crust, standard-type, prepared from recipe, baked and Boiled Red Kidney Beans contain similar levels of Iron and Manganese per 14 ounces.
- 14 ounces of Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Pie crust, standard-type, prepared from recipe, baked have 4.1 times more Energy, 69.2 times more Fat, 119.8 times more Saturated Fat, 3.3 times more Omega 3, 80 times more Omega 6 and 2.1 times more Carbohydrate than Boiled Red Kidney Beans.
- While 14 oz of Boiled Red Kidney Beans contain 4.4 times more Fiber and 1.4 times more Protein than Pie crust, standard-type, prepared from recipe, baked.
- 14 ounces of Boiled Red Kidney Beans provide inadequate amounts of Omega 6