Beans and rice, with tomatoes vs. Chili, vegetarian vs. Kidney beans and brown rice
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Chili, vegetarian has the most protein of the foods compared, at 6.3 g per 100g.
| Nutrient | Beans and rice, with tomatoes | Chili, vegetarian | Kidney beans and brown rice |
|---|---|---|---|
| Protein | 4.7 G | 6.3 G | 5.8 G |
| Total lipid (fat) | 3.5 G | 2.4 G | 4.6 G |
| Carbohydrate, by difference | 21.9 G | 18.9 G | 23 G |
| Energy | 137 KCAL | 119 KCAL | 155 KCAL |
| Total Sugars | 0.81 G | 1.6 G | 0.27 G |
| Fiber, total dietary | 3.8 G | 6 G | 4.5 G |
| Calcium, Ca | 23 MG | 31 MG | 18 MG |
| Iron, Fe | 1.5 MG | 2 MG | 1.8 MG |
| Potassium, K | 227 MG | 351 MG | 257 MG |
| Sodium, Na | 309 MG | 316 MG | 211 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.5 G | 0.35 G | 0.64 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.