Nutrient Comparison: Boiled California Red Kidney Beans VS Pie crust, standard-type, prepared from recipe, baked per 5 oz
Compare the macro and micronutrient content in 5 oz of Boiled California Red Kidney Beans versus 5 oz of Pie crust, standard-type, prepared from recipe, baked to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Boiled California Red Kidney Beans vs Pie crust, standard-type, prepared from recipe, baked:
- 5 ounces of Boiled California Red Kidney Beans have 1.2 times more Vitamin B5 and 4.2 times more Vitamin B6 than Pie crust, standard-type, prepared from recipe, baked.
- While 5 oz of Pie crust, standard-type, prepared from recipe, baked contain 3 times more Vitamin B1, 4.5 times more Vitamin B2 and 6.1 times more Vitamin B3 than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Pie crust, standard-type, prepared from recipe, baked provide similar amounts of Vitamin B9 per five ounces.
- 5 ounces of Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin B6
- Both Boiled California Red Kidney Beans as well as Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in five ounces.
Comparing minerals per 5 ounces for Boiled California Red Kidney Beans vs Pie crust, standard-type, prepared from recipe, baked:
- 5 ounces of Boiled California Red Kidney Beans have 6.6 times more Calcium, 3.2 times more Copper, 3.4 times more Magnesium, 2 times more Phosphorus, 6.3 times more Potassium and 2 times more Zinc than Pie crust, standard-type, prepared from recipe, baked.
- While 5 oz of Pie crust, standard-type, prepared from recipe, baked contain 1.4 times more Manganese, 17.6 times more Selenium and 135.5 times more Sodium than Boiled California Red Kidney Beans.
- Both Boiled California Red Kidney Beans and Pie crust, standard-type, prepared from recipe, baked contain similar levels of Iron per five ounces.
- 5 ounces of Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Boiled California Red Kidney Beans have 5.5 times more Fiber and 1.4 times more Protein than Pie crust, standard-type, prepared from recipe, baked.
- While 5 oz of Pie crust, standard-type, prepared from recipe, baked contain 4.3 times more Energy, 384.4 times more Fat, 615.9 times more Saturated Fat, 17.4 times more Omega 3, 428.3 times more Omega 6 and 2.1 times more Carbohydrate than Boiled California Red Kidney Beans.
- 5 ounces of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6