Lets compare vitamin content per 100 grams of California Red Kidney Beans vs Cooked parboiled Long-grain White Rice:
Raw California Red Kidney Beans have 7.1 times more Vitamin B1, 11.5 times more Vitamin B2, 2.4 times more Vitamin B5, 2.5 times more Vitamin B6, 131.3 times more Vitamin B9 and more Vitamin C than Cooked parboiled Long-grain White Rice.
Both Raw California Red Kidney Beans and Cooked parboiled Long-grain White Rice have similar amounts of Vitamin B3 per 100 g.
Both Raw California Red Kidney Beans as well as Cooked parboiled Long-grain White Rice have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for California Red Kidney Beans vs Cooked parboiled Long-grain White Rice:
Raw California Red Kidney Beans have 10.3 times more Calcium, 15.7 times more Copper, 39 times more Iron, 17.8 times more Magnesium, 2.8 times more Manganese, 7.4 times more Phosphorus, 26.6 times more Potassium and 6.9 times more Zinc than Cooked parboiled Long-grain White Rice.
While Cooked parboiled Long-grain White Rice contains 2.9 times more Selenium and 6 times more Water than Raw California Red Kidney Beans.
Comparison of macro-nutrients per 100 grams:
Raw California Red Kidney Beans have 2.7 times more Energy, 4.9 times more Omega 3, 2.3 times more Carbohydrate, 27.7 times more Fiber and 8.4 times more Protein than Cooked parboiled Long-grain White Rice.
Both Raw California Red Kidney Beans as well as Cooked parboiled Long-grain White Rice have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.