Lets compare vitamin content per 14 ounces of Boiled Sprouted Mung Beans with Salt vs Cooked Ripe Red Tomatoes:
Boiled and Drained Sprouted Mung Beans with Salt have 1.4 times more Vitamin B1, 4.6 times more Vitamin B2, 1.5 times more Vitamin B3, 1.9 times more Vitamin B5, 2.2 times more Vitamin B9 and 8.1 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 24 times more Vitamin A, 1.5 times more Vitamin B6, 2 times more Vitamin C and 8 times more Vitamin E than Boiled and Drained Sprouted Mung Beans with Salt.
Both Boiled and Drained Sprouted Mung Beans with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Sprouted Mung Beans with Salt vs Cooked Ripe Red Tomatoes:
Boiled and Drained Sprouted Mung Beans with Salt have 1.6 times more Copper, 1.6 times more Magnesium, 1.3 times more Manganese, 22.4 times more Sodium and 3.4 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.2 times more Potassium than Boiled and Drained Sprouted Mung Beans with Salt.
Both Boiled and Drained Sprouted Mung Beans with Salt and Cooked Ripe Red Tomatoes have similar amounts of Calcium, Iron, Phosphorus, Selenium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled and Drained Sprouted Mung Beans with Salt have 2.1 times more Protein than Cooked Ripe Red Tomatoes.
Both Boiled and Drained Sprouted Mung Beans with Salt and Cooked Ripe Red Tomatoes have similar amounts of Carbohydrate, Sugars and Fiber per 14 oz.
Both Boiled and Drained Sprouted Mung Beans with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.