Lets compare vitamin content per 7 ounces of Long Rice Chinese Noodles vs Boiled Kidney Beans:
Boiled All Types Kidney Beans contain more Vitamin B2, 2.9 times more Vitamin B3, 2.2 times more Vitamin B5, 2.4 times more Vitamin B6, 65 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 All Types Kidney Beans have similar amounts of Vitamin B1 per 7 oz.
Both Long Rice Chinese Noodles, dehydrated as well as Boiled All Types Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 7 oz.
Comparing minerals per 7 ounces for Long Rice Chinese Noodles vs Boiled Kidney Beans:
Long Rice Chinese Noodles, dehydrated have 7.2 times more Selenium than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 1.4 times more Calcium, 2.7 times more Copper, 14 times more Magnesium, 4.3 times more Manganese, 4.3 times more Phosphorus, 40.5 times more Potassium, 2.4 times more Zinc and 5 times more Water than Long Rice Chinese Noodles, dehydrated.
Both Long Rice Chinese Noodles, dehydrated and Boiled All Types Kidney Beans have similar amounts of Iron per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Long Rice Chinese Noodles, dehydrated have 2.8 times more Energy and 3.8 times more Carbohydrate than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 170 times more Omega 3, 12.8 times more Fiber and 54.2 times more Protein than Long Rice Chinese Noodles, dehydrated.
Both Long Rice Chinese Noodles, dehydrated as well as Boiled All Types Kidney Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.