Lets compare vitamin content per 14 ounces of Cooked Long-grain Brown Rice vs Boiled California Red Kidney Beans:
Cooked Long-grain Brown Rice has 1.4 times more Vitamin B1, 4.7 times more Vitamin B3 and 1.7 times more Vitamin B5 than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 8.2 times more Vitamin B9 and more Vitamin C than Cooked Long-grain Brown Rice.
Both Cooked Long-grain Brown Rice and Boiled California Red Kidney Beans have similar amounts of Vitamin B2 and Vitamin B6 per 14 oz.
Both Cooked Long-grain Brown Rice as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Long-grain Brown Rice vs Boiled California Red Kidney Beans:
Cooked Long-grain Brown Rice has 3.1 times more Manganese and 4.8 times more Selenium than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 22 times more Calcium, 2.7 times more Copper, 5.3 times more Iron, 1.3 times more Phosphorus and 4.9 times more Potassium than Cooked Long-grain Brown Rice.
Both Cooked Long-grain Brown Rice and Boiled California Red Kidney Beans have similar amounts of Magnesium, Zinc and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Long-grain Brown Rice has 10.8 times more Fat and 17.8 times more Omega 6 than Boiled California Red Kidney Beans.
While Boiled California Red Kidney Beans contain 2.9 times more Omega 3, 5.8 times more Fiber and 3.3 times more Protein than Cooked Long-grain Brown Rice.
Both Cooked Long-grain Brown Rice and Boiled California Red Kidney Beans have similar amounts of Energy and Carbohydrate per 14 oz.
Both Cooked Long-grain Brown Rice as well as Boiled California Red Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.