Lets compare vitamin content per 14 ounces of Red Sweet Peppers vs Cooked Ripe Red Tomatoes:
Raw Red Sweet Peppers have 6.5 times more Vitamin A, 1.5 times more Vitamin B1, 3.9 times more Vitamin B2, 1.8 times more Vitamin B3, 2.5 times more Vitamin B5, 3.7 times more Vitamin B6, 3.5 times more Vitamin B9, 5.6 times more Vitamin C, 2.8 times more Vitamin E and 1.8 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Raw Red 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 Red Sweet Peppers vs Cooked Ripe Red Tomatoes:
Raw Red Sweet Peppers have 1.3 times more Magnesium and 1.8 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.6 times more Calcium, 4.4 times more Copper and 1.6 times more Iron than Raw Red Sweet Peppers.
Both Raw Red Sweet Peppers and Cooked Ripe Red Tomatoes have similar amounts of Manganese, Phosphorus, Potassium and Water per 14 oz.
Both Raw Red Sweet Peppers as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Red Sweet Peppers have 28 times more Omega 3, 1.5 times more Carbohydrate, 1.7 times more Sugars, 1.7 times more Fructose and 3 times more Fiber than Cooked Ripe Red Tomatoes.
Both Raw Red Sweet Peppers and Cooked Ripe Red Tomatoes have similar amounts of Protein per 14 oz.
Both Raw Red Sweet Peppers as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.