Lets compare vitamin content per 14 ounces of Cooked Chopped Frozen Green Sweet Peppers vs Cooked Ripe Red Tomatoes:
Boiled Chopped Frozen Green Sweet Peppers have 1.4 times more Vitamin B1, 1.4 times more Vitamin B2, 2 times more Vitamin B3, 1.4 times more Vitamin B6 and 1.8 times more Vitamin C than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.6 times more Vitamin A, 5.6 times more Vitamin B5 and 1.3 times more Vitamin B9 than Boiled Chopped Frozen Green Sweet Peppers.
Both Boiled Chopped Frozen Green Sweet Peppers 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 Cooked Chopped Frozen Green Sweet Peppers vs Cooked Ripe Red Tomatoes:
Cooked Ripe Red Tomatoes contain 1.4 times more Calcium, 1.7 times more Copper, 1.3 times more Iron, 1.3 times more Magnesium, 2.2 times more Phosphorus, 3 times more Potassium and 2.8 times more Zinc than Boiled Chopped Frozen Green Sweet Peppers.
Both Boiled Chopped Frozen Green Sweet Peppers and Cooked Ripe Red Tomatoes have similar amounts of Manganese and Water per 14 oz.
Both Boiled Chopped Frozen Green Sweet Peppers as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled Chopped Frozen Green Sweet Peppers have 1.3 times more Fiber than Cooked Ripe Red Tomatoes.
Both Boiled Chopped Frozen Green Sweet Peppers and Cooked Ripe Red Tomatoes have similar amounts of Carbohydrate and Protein per 14 oz.
Both Boiled Chopped Frozen Green Sweet Peppers as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.