Lets compare vitamin content per 100 grams of Boiled Kidney Beans vs Stir-Fried Mung Beans Sprouts:
Boiled All Types Kidney Beans have 1.9 times more Vitamin B9 than Stir-Fried Sprouted Mung Beans.
While Stir-Fried Sprouted Mung Beans contain 3.1 times more Vitamin B2, 2.1 times more Vitamin B3, 2.5 times more Vitamin B5 and 13.3 times more Vitamin C than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Stir-Fried Sprouted Mung Beans have similar amounts of Vitamin B1 and Vitamin B6 per 100 g.
Both Boiled All Types Kidney Beans as well as Stir-Fried Sprouted Mung Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Kidney Beans vs Stir-Fried Mung Beans Sprouts:
Boiled All Types Kidney Beans have 2.7 times more Calcium, 1.3 times more Magnesium, 1.5 times more Manganese, 1.7 times more Phosphorus, 1.8 times more Potassium and 1.8 times more Selenium than Stir-Fried Sprouted Mung Beans.
While Stir-Fried Sprouted Mung Beans contain 1.3 times more Water than Boiled All Types Kidney Beans.
Both Boiled All Types Kidney Beans and Stir-Fried Sprouted Mung Beans have similar amounts of Copper, Iron and Zinc per 100 g.
Comparison of macro-nutrients per 100 grams:
Boiled All Types Kidney Beans have 2.5 times more Energy, 15.5 times more Omega 3, 2.2 times more Carbohydrate, 3.4 times more Fiber and 2 times more Protein than Stir-Fried Sprouted Mung Beans.
Both Boiled All Types Kidney Beans as well as Stir-Fried Sprouted Mung Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.