Lets compare vitamin content per 5 ounces of Long Rice Chinese Noodles vs Boiled Mungo Beans:
Boiled Mungo Beans contain more Vitamin B2, 7.5 times more Vitamin B3, 4.3 times more Vitamin B5, 47 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 Mungo Beans have similar amounts of Vitamin B1, Vitamin B6 and Vitamin E per 5 oz.
Both Long Rice Chinese Noodles, dehydrated as well as Boiled Mungo Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Long Rice Chinese Noodles vs Boiled Mungo Beans:
Long Rice Chinese Noodles, dehydrated have 1.2 times more Iron and 3.2 times more Selenium than Boiled Mungo Beans.
While Boiled Mungo Beans contain 2.1 times more Calcium, 1.7 times more Copper, 21 times more Magnesium, 4.1 times more Manganese, 4.9 times more Phosphorus, 23.1 times more Potassium, 2 times more Zinc and 5.4 times more Water than Long Rice Chinese Noodles, dehydrated.
Comparison of macro-nutrients per 5 ounces:
Long Rice Chinese Noodles, dehydrated have 3.3 times more Energy and 4.7 times more Carbohydrate than Boiled Mungo Beans.
While Boiled Mungo Beans contain 335 times more Omega 3, more Sugars, 12.8 times more Fiber and 47.1 times more Protein than Long Rice Chinese Noodles, dehydrated.
Both Long Rice Chinese Noodles, dehydrated as well as Boiled Mungo Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.