Nutrient Comparison: Red Kidney Beans VS Cooked Short-grain White Rice per 5 oz
Compare the macro and micronutrient content in 5 oz of Red Kidney Beans versus 5 oz of Cooked Short-grain White Rice to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Red Kidney Beans vs Cooked Short-grain White Rice:
- 5 ounces of Red Kidney Beans have 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.
- 5 ounces of Cooked Short-grain White Rice have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B9 and Vitamin C
- Both Raw Red Kidney Beans as well as Cooked Short-grain White Rice have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Red Kidney Beans vs Cooked Short-grain White Rice:
- 5 ounces of Red Kidney Beans have 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.
- 5 ounces of Cooked Short-grain White Rice lack sufficient amounts of Calcium, Magnesium and Potassium
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Red Kidney Beans have 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.
- 5 ounces of Cooked Short-grain White Rice provide inadequate amounts of Omega 3
- Both Raw Red Kidney Beans as well as Cooked Short-grain White Rice provide inadequate amounts of Omega 6 in five ounces.