Lets compare vitamin content per 5 ounces of Boiled Kidney Beans vs Long Rice Chinese Noodles:
Boiled All Types Kidney Beans have more Vitamin B2, 2.9 times more Vitamin B3, 2.2 times more Vitamin B5, 2.4 times more Vitamin B6, 65 times more Vitamin B9, more Vitamin C and more Vitamin K than Long Rice Chinese Noodles, dehydrated.
Both Boiled All Types Kidney Beans and Long Rice Chinese Noodles, dehydrated have similar amounts of Vitamin B1 per 5 oz.
Both Boiled All Types Kidney Beans as well as Long Rice Chinese Noodles, dehydrated have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Boiled Kidney Beans vs Long Rice Chinese Noodles:
Boiled All Types Kidney Beans have 1.4 times more Calcium, 2.7 times more Copper, 14 times more Magnesium, 4.3 times more Manganese, 4.3 times more Phosphorus, 40.5 times more Potassium, 2.4 times more Zinc and 5 times more Water than Long Rice Chinese Noodles, dehydrated.
While Long Rice Chinese Noodles, dehydrated contain 7.2 times more Selenium than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Long Rice Chinese Noodles, dehydrated have similar amounts of Iron per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled All Types Kidney Beans have 170 times more Omega 3, 12.8 times more Fiber and 54.2 times more Protein than Long Rice Chinese Noodles, dehydrated.
While Long Rice Chinese Noodles, dehydrated contain 2.8 times more Energy and 3.8 times more Carbohydrate than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Long Rice Chinese Noodles, dehydrated have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.