Lets compare vitamin content per 5 ounces of Cooked Regular Long-grain White Rice with Salt vs Boiled Kidney Beans:
Cooked Regular Long-grain White Rice with Salt has 1.8 times more Vitamin B5 than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 8 times more Vitamin B1, 4.5 times more Vitamin B2, 1.4 times more Vitamin B3, 1.3 times more Vitamin B6, 43.3 times more Vitamin B9, more Vitamin C and more Vitamin K than Cooked Regular Long-grain White Rice with Salt.
Both Cooked Regular Long-grain White Rice with Salt as well as Boiled All Types Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Cooked Regular Long-grain White Rice with Salt vs Boiled Kidney Beans:
Cooked Regular Long-grain White Rice with Salt has 6.8 times more Selenium and 382 times more Sodium than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 3.5 times more Calcium, 3.1 times more Copper, 11.1 times more Iron, 3.5 times more Magnesium, 3.2 times more Phosphorus, 11.6 times more Potassium and 2 times more Zinc than Cooked Regular Long-grain White Rice with Salt.
Both Cooked Regular Long-grain White Rice with Salt and Boiled All Types Kidney Beans have similar amounts of Manganese and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Cooked Regular Long-grain White Rice with Salt has 1.2 times more Carbohydrate than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 13.1 times more Omega 3, 16 times more Fiber and 3.2 times more Protein than Cooked Regular Long-grain White Rice with Salt.
Both Cooked Regular Long-grain White Rice with Salt and Boiled All Types Kidney Beans have similar amounts of Energy per 5 oz.
Both Cooked Regular Long-grain White Rice with Salt as well as Boiled All Types Kidney Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.