Lets compare vitamin content per 100 grams of Cooked parboiled Long-grain White Rice vs California Red Kidney Beans:
Raw California Red Kidney Beans contain 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 Cooked parboiled Long-grain White Rice and Raw California Red Kidney Beans have similar amounts of Vitamin B3 per 100 g.
Both Cooked parboiled Long-grain White Rice as well as Raw California Red Kidney Beans have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked parboiled Long-grain White Rice vs California Red Kidney Beans:
Cooked parboiled Long-grain White Rice has 2.9 times more Selenium and 6 times more Water than Raw California Red Kidney Beans.
While Raw California Red Kidney Beans contain 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.
Comparison of macro-nutrients per 100 grams:
Raw California Red Kidney Beans contain 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 Cooked parboiled Long-grain White Rice as well as Raw California Red Kidney Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.