Lets compare vitamin content per 14 ounces of Boiled Kidney Beans vs Dry Somen Japanese Noodles:
Boiled All Types Kidney Beans have 1.6 times more Vitamin B1, 2.2 times more Vitamin B2, 2.4 times more Vitamin B6, 9.3 times more Vitamin B9 and more Vitamin C than Dry Somen Japanese Noodles.
While Dry Somen Japanese Noodles contain 1.5 times more Vitamin B3 and 2.2 times more Vitamin B5 than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Dry Somen Japanese Noodles have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Kidney Beans vs Dry Somen Japanese Noodles:
Boiled All Types Kidney Beans have 1.5 times more Calcium, 1.5 times more Copper, 1.7 times more Iron, 1.5 times more Magnesium, 1.7 times more Phosphorus, 2.5 times more Potassium, 2.2 times more Zinc and 7.3 times more Water than Dry Somen Japanese Noodles.
While Dry Somen Japanese Noodles contain 7.5 times more Selenium and 1840 times more Sodium than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Dry Somen Japanese Noodles have similar amounts of Manganese per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled All Types Kidney Beans have 5.9 times more Omega 3 and 1.5 times more Fiber than Dry Somen Japanese Noodles.
While Dry Somen Japanese Noodles contain 2.8 times more Energy, 2.8 times more Omega 6, 3.3 times more Carbohydrate and 1.3 times more Protein than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans as well as Dry Somen Japanese Noodles have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.