Lets compare vitamin content per 100 grams of Baked Butternut Winter Squash vs Boiled Kidney Beans:
Baked Butternut Winter Squash has more Vitamin A, 1.7 times more Vitamin B3, 1.6 times more Vitamin B5, 12.6 times more Vitamin C and 43 times more Vitamin E than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 2.2 times more Vitamin B1, 3.4 times more Vitamin B2, 6.8 times more Vitamin B9 and 8.4 times more Vitamin K than Baked Butternut Winter Squash.
Both Baked Butternut Winter Squash and Boiled All Types Kidney Beans have similar amounts of Vitamin B6 per 100 g.
Both Baked Butternut Winter Squash as well as Boiled All Types Kidney Beans have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baked Butternut Winter Squash vs Boiled Kidney Beans:
Baked Butternut Winter Squash has 1.3 times more Water than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 3.3 times more Copper, 3.7 times more Iron, 1.4 times more Magnesium, 2.5 times more Manganese, 5.1 times more Phosphorus, 1.4 times more Potassium, 2.2 times more Selenium and 7.7 times more Zinc than Baked Butternut Winter Squash.
Both Baked Butternut Winter Squash and Boiled All Types Kidney Beans have similar amounts of Calcium per 100 g.
Comparison of macro-nutrients per 100 grams:
Baked Butternut Winter Squash has 6.2 times more Sugars than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 3.2 times more Energy, 7.1 times more Omega 3, 2.2 times more Carbohydrate, 2 times more Fiber and 9.6 times more Protein than Baked Butternut Winter Squash.
Both Baked Butternut Winter Squash as well as Boiled All Types Kidney Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.