Lets compare vitamin content per 14 ounces of Boiled Kidney Beans vs Dry parboiled Long-grain White Rice:
Boiled All Types Kidney Beans have 16.3 times more Vitamin B9, more Vitamin C and 84 times more Vitamin K than Dry parboiled Long-grain White Rice.
While Dry parboiled Long-grain White Rice contains 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.
Both Boiled All Types Kidney Beans and Dry parboiled Long-grain White Rice have similar amounts of Vitamin B2 per 14 oz.
Both Boiled All Types Kidney Beans as well as Dry parboiled Long-grain White Rice have insufficient amounts of Vitamin B12, Vitamin D and Vitamin E in 14 oz.
Comparing minerals per 14 ounces for Boiled Kidney Beans vs Dry parboiled Long-grain White Rice:
Boiled All Types Kidney Beans have 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.
While Dry parboiled Long-grain White Rice contains 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.
Both Boiled All Types Kidney Beans and Dry parboiled Long-grain White Rice have similar amounts of Phosphorus and Zinc per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled All Types Kidney Beans have 10 times more Omega 3 and 3.6 times more Fiber than Dry parboiled Long-grain White Rice.
While Dry parboiled Long-grain White Rice contains 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.
Both Boiled All Types Kidney Beans and Dry parboiled Long-grain White Rice have similar amounts of Protein per 14 oz.
Both Boiled All Types Kidney Beans as well as Dry parboiled Long-grain White Rice have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.