Nutrient Comparison: Boiled California Red Kidney Beans VS Pie crust, standard-type, prepared from recipe, baked per 100 g
Compare the macro and micronutrient content in 100 g of Boiled California Red Kidney Beans versus 100 g 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 100 grams of Boiled California Red Kidney Beans vs Pie crust, standard-type, prepared from recipe, baked:
- 100 grams 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 100 g 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 100 grams.
- 100 grams 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 100 grams.
Comparing minerals per 100 grams for Boiled California Red Kidney Beans vs Pie crust, standard-type, prepared from recipe, baked:
- 100 grams 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 100 g 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 100 grams.
- 100 grams of Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 100 grams:
- 100 grams 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 100 g 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.
- 100 grams of Boiled California Red Kidney Beans provide inadequate amounts of Omega 6