Lets compare vitamin content per 100 grams of Boiled Mungo Beans vs Long Rice Chinese Noodles:
Boiled Mungo Beans have 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 Boiled Mungo Beans and Long Rice Chinese Noodles, dehydrated have similar amounts of Vitamin B1, Vitamin B6 and Vitamin E per 100 g.
Both Boiled Mungo Beans as well as Long Rice Chinese Noodles, dehydrated have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Mungo Beans vs Long Rice Chinese Noodles:
Boiled Mungo Beans have 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.
While Long Rice Chinese Noodles, dehydrated contain 3.2 times more Selenium than Boiled Mungo Beans.
Both Boiled Mungo Beans and Long Rice Chinese Noodles, dehydrated have similar amounts of Iron per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled Mungo Beans have 335 times more Omega 3, more Sugars, 12.8 times more Fiber and 47.1 times more Protein than Long Rice Chinese Noodles, dehydrated.
While Long Rice Chinese Noodles, dehydrated contain 3.3 times more Energy and 4.7 times more Carbohydrate than Boiled Mungo Beans.
Both Boiled Mungo Beans as well as Long Rice Chinese Noodles, dehydrated have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.