Lets compare vitamin content per 1 kilogram of Cooked Ripe Red Tomatoes vs Cooked Chopped Frozen Red Sweet Peppers:
Cooked Ripe Red Tomatoes have 5.6 times more Vitamin B5 and 1.3 times more Vitamin B9 than Boiled Chopped Frozen Red Sweet Peppers.
While Boiled Chopped Frozen Red Sweet Peppers contain 4 times more Vitamin A, 1.4 times more Vitamin B1, 1.4 times more Vitamin B2, 2 times more Vitamin B3, 1.4 times more Vitamin B6, 1.8 times more Vitamin C and 1.9 times more Vitamin E than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boiled Chopped Frozen Red Sweet Peppers have similar amounts of Vitamin K per 1 kg.
Both Cooked Ripe Red Tomatoes as well as Boiled Chopped Frozen Red Sweet Peppers have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Cooked Ripe Red Tomatoes vs Cooked Chopped Frozen Red 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 Red Sweet Peppers.
Both Cooked Ripe Red Tomatoes and Boiled Chopped Frozen Red Sweet Peppers have similar amounts of Manganese and Water per 1 kg.
Both Cooked Ripe Red Tomatoes as well as Boiled Chopped Frozen Red Sweet Peppers have insufficient amounts of Selenium in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Cooked Ripe Red Tomatoes have 1.2 times more Carbohydrate than Boiled Chopped Frozen Red Sweet Peppers.
Both Cooked Ripe Red Tomatoes and Boiled Chopped Frozen Red Sweet Peppers have similar amounts of Sugars, Fiber and Protein per 1 kg.
Both Cooked Ripe Red Tomatoes as well as Boiled Chopped Frozen Red Sweet Peppers have insufficient amounts of Energy, Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 kg.