Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Sauteed Green Sweet Peppers:
Cooked Ripe Red Tomatoes have 1.7 times more Vitamin A and 6.5 times more Vitamin B9 than Sauteed Green Sweet Peppers.
While Sauteed Green Sweet Peppers contain 2.2 times more Vitamin B2, 2.5 times more Vitamin B6, 7.8 times more Vitamin C, 2.5 times more Vitamin E and 7.6 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Sauteed Green Sweet Peppers have similar amounts of Vitamin B1, Vitamin B3 and Vitamin B5 per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Sauteed 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 Sauteed Green Sweet Peppers:
Cooked Ripe Red Tomatoes have 1.4 times more Calcium, 4.4 times more Copper, 2.3 times more Iron, 1.7 times more Manganese, 1.9 times more Phosphorus, 1.6 times more Potassium and 2.3 times more Zinc than Sauteed Green Sweet Peppers.
While Sauteed Green Sweet Peppers contain 1.5 times more Sodium than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Sauteed Green Sweet Peppers have similar amounts of Magnesium, Selenium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes have 1.2 times more Fructose and 1.2 times more Protein than Sauteed Green Sweet Peppers.
While Sauteed Green Sweet Peppers contain 6.4 times more Energy, 107.7 times more Fat, 106 times more Saturated Fat, 385 times more Omega 3, 122.1 times more Omega 6 and 2.6 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Sauteed Green Sweet Peppers have similar amounts of Carbohydrate and Sugars per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Sauteed Green Sweet Peppers have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.