Lets compare vitamin content per 5 ounces of Boiled Mung Beans vs Long Rice Chinese Noodles:
Boiled Mung Beans have 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 Boiled Mung Beans and Long Rice Chinese Noodles, dehydrated have similar amounts of Vitamin B1 and Vitamin E per 5 oz.
Both Boiled Mung Beans as well as Long Rice Chinese Noodles, dehydrated have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Boiled Mung Beans vs Long Rice Chinese Noodles:
Boiled Mung Beans have 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.
While Long Rice Chinese Noodles, dehydrated contain 1.6 times more Iron and 3.2 times more Selenium than Boiled Mung Beans.
Both Boiled Mung Beans and Long Rice Chinese Noodles, dehydrated have similar amounts of Calcium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Boiled Mung Beans have more Sugars, 15.2 times more Fiber and 43.9 times more Protein than Long Rice Chinese Noodles, dehydrated.
While Long Rice Chinese Noodles, dehydrated contain 3.3 times more Energy and 4.5 times more Carbohydrate than Boiled Mung Beans.
Both Boiled Mung Beans as well as Long Rice Chinese Noodles, dehydrated have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.