Lets compare vitamin content per 5 ounces of Boiled Kidney Beans vs Cooked parboiled Long-grain White Rice:
Boiled All Types Kidney Beans have 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.
While Cooked parboiled Long-grain White Rice contains 4 times more Vitamin B3, 1.5 times more Vitamin B5 and 1.3 times more Vitamin B6 than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Cooked parboiled Long-grain White Rice have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Boiled Kidney Beans vs Cooked parboiled Long-grain White Rice:
Boiled All Types Kidney Beans have 1.8 times more Calcium, 3.1 times more Copper, 9.3 times more Iron, 4.7 times more Magnesium, 1.2 times more Manganese, 2.5 times more Phosphorus, 7.2 times more Potassium and 2.7 times more Zinc than Cooked parboiled Long-grain White Rice.
While Cooked parboiled Long-grain White Rice contains 8.5 times more Selenium than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Cooked parboiled Long-grain White Rice have similar amounts of Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled All Types Kidney Beans have 10 times more Omega 3, 7.1 times more Fiber and 3 times more Protein than Cooked parboiled Long-grain White Rice.
Both Boiled All Types Kidney Beans and Cooked parboiled Long-grain White Rice have similar amounts of Energy and Carbohydrate per 5 oz.
Both Boiled All Types Kidney Beans as well as Cooked parboiled Long-grain White Rice have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.