Lets compare vitamin content per 1 kilogram of Cooked parboiled Long-grain White Rice vs Boiled Kidney Beans:
Cooked parboiled Long-grain White Rice has 4 times more Vitamin B3, 1.5 times more Vitamin B5 and 1.3 times more Vitamin B6 than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 2.2 times more Vitamin B1, 3.1 times more Vitamin B2, 43.3 times more Vitamin B9, more Vitamin C and more Vitamin K than Cooked parboiled Long-grain White Rice.
Both Cooked parboiled Long-grain White Rice as well as Boiled All Types Kidney Beans have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 1 kg.
Comparing minerals per 1 kilogram for Cooked parboiled Long-grain White Rice vs Boiled Kidney Beans:
Cooked parboiled Long-grain White Rice has 8.5 times more Selenium than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 1.8 times more Calcium, 3.1 times more Copper, 9.3 times more Iron, 4.7 times more Magnesium, 2.5 times more Phosphorus, 7.2 times more Potassium and 2.7 times more Zinc than Cooked parboiled Long-grain White Rice.
Both Cooked parboiled Long-grain White Rice and Boiled All Types Kidney Beans have similar amounts of Manganese and Water per 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Boiled All Types Kidney Beans contain 10 times more Omega 3, 7.1 times more Fiber and 3 times more Protein than Cooked parboiled Long-grain White Rice.
Both Cooked parboiled Long-grain White Rice and Boiled All Types Kidney Beans have similar amounts of Energy and Carbohydrate per 1 kg.
Both Cooked parboiled Long-grain White Rice as well as Boiled All Types Kidney Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.