Lets compare vitamin content per 5 ounces of Dry parboiled Long-grain White Rice vs Boiled Kidney Beans:
Dry parboiled Long-grain White Rice has 1.4 times more Vitamin B1, 8.7 times more Vitamin B3, 3.1 times more Vitamin B5 and 3.8 times more Vitamin B6 than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 16.3 times more Vitamin B9, more Vitamin C and 84 times more Vitamin K than Dry parboiled Long-grain White Rice.
Both Dry parboiled Long-grain White Rice and Boiled All Types Kidney Beans have similar amounts of Vitamin B2 per 5 oz.
Both Dry parboiled Long-grain White Rice as well as Boiled All Types Kidney Beans have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Dry parboiled Long-grain White Rice vs Boiled Kidney Beans:
Dry parboiled Long-grain White Rice has 2 times more Calcium, 1.3 times more Copper, 2.4 times more Manganese and 18.1 times more Selenium than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 3 times more Iron, 1.6 times more Magnesium, 2.3 times more Potassium and 6.8 times more Water than Dry parboiled Long-grain White Rice.
Both Dry parboiled Long-grain White Rice and Boiled All Types Kidney Beans have similar amounts of Phosphorus and Zinc per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Dry parboiled Long-grain White Rice has 2.9 times more Energy, 2.1 times more Fat, 2.8 times more Omega 6 and 3.5 times more Carbohydrate than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 10 times more Omega 3 and 3.6 times more Fiber than Dry parboiled Long-grain White Rice.
Both Dry parboiled Long-grain White Rice and Boiled All Types Kidney Beans have similar amounts of Protein per 5 oz.
Both Dry parboiled Long-grain White Rice as well as Boiled All Types Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.