Lets compare vitamin content per 1 pound of California Red Kidney Beans vs Pie crust, standard-type, prepared from recipe, unbaked:
Raw California Red Kidney Beans have 1.5 times more Vitamin B1, 4.9 times more Vitamin B5, 18 times more Vitamin B6, 5.5 times more Vitamin B9 and more Vitamin C than Pie crust, standard-type, prepared from recipe, unbaked.
While Pie crust, standard-type, prepared from recipe, unbaked contains 1.4 times more Vitamin B3 than Raw California Red Kidney Beans.
Both Raw California Red Kidney Beans and Pie crust, standard-type, prepared from recipe, unbaked have similar amounts of Vitamin B2 per 1 lb.
Both Raw California Red Kidney Beans as well as Pie crust, standard-type, prepared from recipe, unbaked have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for California Red Kidney Beans vs Pie crust, standard-type, prepared from recipe, unbaked:
Raw California Red Kidney Beans have 21.7 times more Calcium, 13.6 times more Copper, 3.6 times more Iron, 13.3 times more Magnesium, 2.6 times more Manganese, 6.8 times more Phosphorus, 25.3 times more Potassium and 6.5 times more Zinc than Pie crust, standard-type, prepared from recipe, unbaked.
While Pie crust, standard-type, prepared from recipe, unbaked contains 5.9 times more Selenium and 43.8 times more Sodium than Raw California Red Kidney Beans.
Comparison of macro-nutrients per 1 pound:
Raw California Red Kidney Beans have 1.4 times more Carbohydrate, 7.3 times more Fiber and 4.3 times more Protein than Pie crust, standard-type, prepared from recipe, unbaked.
While Pie crust, standard-type, prepared from recipe, unbaked contains 1.4 times more Energy, 123.2 times more Fat, 213.2 times more Saturated Fat, 5.9 times more Omega 3 and 141.2 times more Omega 6 than Raw California Red Kidney Beans.
Both Raw California Red Kidney Beans as well as Pie crust, standard-type, prepared from recipe, unbaked have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.