Nutrient Comparison: Cooked Short-grain White Rice VS Red Kidney Beans per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Short-grain White Rice versus 1 kg of Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked Short-grain White Rice vs Red Kidney Beans:
- 1 kg of Raw Red Kidney Beans contains 30.4 times more Vitamin B1, 13.4 times more Vitamin B2, 5.3 times more Vitamin B3, 2 times more Vitamin B5, 6.7 times more Vitamin B6, 197 times more Vitamin B9 and more Vitamin C than Cooked Short-grain White Rice.
- 1 kilogram of Cooked Short-grain White Rice have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B9 and Vitamin C
- Both Cooked Short-grain White Rice as well as Raw Red Kidney Beans have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Cooked Short-grain White Rice vs Red Kidney Beans:
- 1 kg of Raw Red Kidney Beans contains 83 times more Calcium, 9.7 times more Copper, 33.5 times more Iron, 17.3 times more Magnesium, 3.1 times more Manganese, 12.3 times more Phosphorus, 52.3 times more Potassium and 7 times more Zinc than Cooked Short-grain White Rice.
- 1 kilogram of Cooked Short-grain White Rice lack sufficient amounts of Calcium, Magnesium and Potassium
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of Raw Red Kidney Beans contains 2.6 times more Energy, 39.8 times more Omega 3, 2.1 times more Carbohydrate and 9.5 times more Protein than Cooked Short-grain White Rice.
- 1 kilogram of Cooked Short-grain White Rice provide inadequate amounts of Omega 3
- Both Cooked Short-grain White Rice as well as Raw Red Kidney Beans provide inadequate amounts of Omega 6 in one kilogram.