Lets compare vitamin content per 7 ounces of Cooked Long-grain Brown Rice vs Boiled Kidney Beans:
Cooked Long-grain Brown Rice has 4.4 times more Vitamin B3, 1.7 times more Vitamin B5 and 5.7 times more Vitamin E than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 14.4 times more Vitamin B9, more Vitamin C and 42 times more Vitamin K than Cooked Long-grain Brown Rice.
Both Cooked Long-grain Brown Rice and Boiled All Types Kidney Beans have similar amounts of Vitamin B1, Vitamin B2 and Vitamin B6 per 7 oz.
Both Cooked Long-grain Brown Rice as well as Boiled All Types Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Cooked Long-grain Brown Rice vs Boiled Kidney Beans:
Cooked Long-grain Brown Rice has 2.3 times more Manganese and 5.3 times more Selenium than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 11.7 times more Calcium, 2 times more Copper, 4 times more Iron, 1.3 times more Phosphorus, 4.7 times more Potassium and 1.4 times more Zinc than Cooked Long-grain Brown Rice.
Both Cooked Long-grain Brown Rice and Boiled All Types Kidney Beans have similar amounts of Magnesium and Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Cooked Long-grain Brown Rice has 1.9 times more Fat and 3.3 times more Omega 6 than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 15.5 times more Omega 3, 4 times more Fiber and 3.2 times more Protein than Cooked Long-grain Brown Rice.
Both Cooked Long-grain Brown Rice and Boiled All Types Kidney Beans have similar amounts of Energy and Carbohydrate per 7 oz.
Both Cooked Long-grain Brown Rice as well as Boiled All Types Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.