Lets compare vitamin content per 14 ounces of Mung Beans vs Long Rice Chinese Noodles:
Raw Mung Beans have 4.1 times more Vitamin B1, more Vitamin B2, 11.3 times more Vitamin B3, 19.1 times more Vitamin B5, 7.6 times more Vitamin B6, 312.5 times more Vitamin B9, more Vitamin C, 3.9 times more Vitamin E and more Vitamin K than Long Rice Chinese Noodles, dehydrated.
Both Raw Mung Beans as well as Long Rice Chinese Noodles, dehydrated have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Mung Beans vs Long Rice Chinese Noodles:
Raw Mung Beans have 5.3 times more Calcium, 11.6 times more Copper, 3.1 times more Iron, 63 times more Magnesium, 10.4 times more Manganese, 11.5 times more Phosphorus, 124.6 times more Potassium, 1.5 times more Sodium and 6.5 times more Zinc than Long Rice Chinese Noodles, dehydrated.
Both Raw Mung Beans and Long Rice Chinese Noodles, dehydrated have similar amounts of Selenium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Mung Beans have 19.2 times more Fat, 20.5 times more Saturated Fat, 27 times more Omega 3, 21 times more Omega 6, more Sugars, 32.6 times more Fiber and 149.1 times more Protein than Long Rice Chinese Noodles, dehydrated.
While Long Rice Chinese Noodles, dehydrated contain 1.4 times more Carbohydrate than Raw Mung Beans.
Both Raw Mung Beans and Long Rice Chinese Noodles, dehydrated have similar amounts of Energy per 14 oz.
Both Raw Mung Beans as well as Long Rice Chinese Noodles, dehydrated have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.