Lets compare vitamin content per 1 pound of Long Rice Chinese Noodles vs Boiled Mung Beans:
Boiled Mung Beans contain more Vitamin B2, 2.9 times more Vitamin B3, 4.1 times more Vitamin B5, 1.3 times more Vitamin B6, 79.5 times more Vitamin B9, more Vitamin C and more Vitamin K than Long Rice Chinese Noodles, dehydrated.
Both Long Rice Chinese Noodles, dehydrated and Boiled Mung Beans have similar amounts of Vitamin B1 and Vitamin E per 1 lb.
Both Long Rice Chinese Noodles, dehydrated as well as Boiled Mung Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Long Rice Chinese Noodles vs Boiled Mung Beans:
Long Rice Chinese Noodles, dehydrated have 1.6 times more Iron and 3.2 times more Selenium than Boiled Mung Beans.
While Boiled Mung Beans contain 1.9 times more Copper, 16 times more Magnesium, 3 times more Manganese, 3.1 times more Phosphorus, 26.6 times more Potassium, 2 times more Zinc and 5.4 times more Water than Long Rice Chinese Noodles, dehydrated.
Both Long Rice Chinese Noodles, dehydrated and Boiled Mung Beans have similar amounts of Calcium per 1 lb.
Comparison of macro-nutrients per 1 pound:
Long Rice Chinese Noodles, dehydrated have 3.3 times more Energy and 4.5 times more Carbohydrate than Boiled Mung Beans.
While Boiled Mung Beans contain more Sugars, 15.2 times more Fiber and 43.9 times more Protein than Long Rice Chinese Noodles, dehydrated.
Both Long Rice Chinese Noodles, dehydrated as well as Boiled Mung Beans have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.