Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Cooked Chopped Frozen Green Sweet Peppers:
Cooked Ripe Red Tomatoes have 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.
While Boiled Chopped Frozen Green Sweet Peppers contain 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.
Both Cooked Ripe Red Tomatoes as well as Boiled Chopped Frozen Green Sweet Peppers have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Cooked Chopped Frozen Green Sweet Peppers:
Cooked Ripe Red Tomatoes have 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 Cooked Ripe Red Tomatoes and Boiled Chopped Frozen Green Sweet Peppers have similar amounts of Manganese and Water per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Boiled Chopped Frozen Green Sweet Peppers have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled Chopped Frozen Green Sweet Peppers contain 1.3 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boiled Chopped Frozen Green Sweet Peppers have similar amounts of Carbohydrate and Protein per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Boiled Chopped Frozen Green Sweet Peppers have insufficient amounts of Energy, Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.