Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Boiled Yellow Snap Beans with Salt:
Cooked Ripe Red Tomatoes have 6 times more Vitamin A, 1.7 times more Vitamin B5, 1.4 times more Vitamin B6, 2.4 times more Vitamin C and 1.2 times more Vitamin E than Boiled and Drained Yellow Snap Beans with Salt.
While Boiled and Drained Yellow Snap Beans with Salt contain 2.1 times more Vitamin B1, 4.4 times more Vitamin B2, 2.5 times more Vitamin B9 and 17.1 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boiled and Drained Yellow Snap Beans with Salt have similar amounts of Vitamin B3 per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Yellow Snap Beans with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Boiled Yellow Snap Beans with Salt:
Boiled and Drained Yellow Snap Beans with Salt contain 4.2 times more Calcium, 1.4 times more Copper, 1.9 times more Iron, 2.8 times more Magnesium, 2.8 times more Manganese, 1.4 times more Phosphorus, 1.4 times more Potassium, 21.7 times more Sodium and 2.6 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boiled and Drained Yellow Snap Beans with Salt have similar amounts of Water per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Yellow Snap Beans with Salt have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled and Drained Yellow Snap Beans with Salt contain 1.9 times more Energy, 44.5 times more Omega 3, 2 times more Carbohydrate, 1.5 times more Sugars, 4.7 times more Fiber and 2 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Yellow Snap Beans with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.