Lets compare vitamin content per 1 pound of Pie crust, refrigerated, regular, baked vs Boiled Kidney Beans:
Pie crust, refrigerated, regular, baked has 2.2 times more Vitamin B3 and 1.3 times more Vitamin B5 than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 1.6 times more Vitamin B2, 6 times more Vitamin B6, 4.1 times more Vitamin B9 and 21 times more Vitamin K than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked and Boiled All Types Kidney Beans have similar amounts of Vitamin B1 per 1 lb.
Both Pie crust, refrigerated, regular, baked as well as Boiled All Types Kidney Beans have insufficient amounts of Vitamin B12 and Vitamin E in 1 lb.
Comparing minerals per 1 pound for Pie crust, refrigerated, regular, baked vs Boiled Kidney Beans:
Pie crust, refrigerated, regular, baked has 4.1 times more Selenium and 472 times more Sodium than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 2.9 times more Calcium, 4.2 times more Copper, 1.9 times more Iron, 4.7 times more Magnesium, 2.1 times more Manganese, 2.7 times more Phosphorus, 4.9 times more Potassium, 4.5 times more Zinc and 8.4 times more Water than Pie crust, refrigerated, regular, baked.
Comparison of macro-nutrients per 1 pound:
Pie crust, refrigerated, regular, baked has 4 times more Energy, 57.4 times more Fat, 151.9 times more Saturated Fat, 31.7 times more Omega 6 and 2.6 times more Carbohydrate than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 4.6 times more Fiber and 2.5 times more Protein than Pie crust, refrigerated, regular, baked.
Both Pie crust, refrigerated, regular, baked and Boiled All Types Kidney Beans have similar amounts of Omega 3 per 1 lb.
Both Pie crust, refrigerated, regular, baked as well as Boiled All Types Kidney Beans have insufficient amounts of Glucose and Sucrose in 1 lb.