Lets compare vitamin content per 5 ounces of White Beans vs Cooked Ripe Red Tomatoes:
Raw White Beans have 12.1 times more Vitamin B1, 6.6 times more Vitamin B2, 5.7 times more Vitamin B5, 4 times more Vitamin B6, 29.8 times more Vitamin B9 and 2 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, more Vitamin C and 2.7 times more Vitamin E than Raw White Beans.
Both Raw White Beans and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B3 per 5 oz.
Both Raw White Beans as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for White Beans vs Cooked Ripe Red Tomatoes:
Raw White Beans have 21.8 times more Calcium, 13.1 times more Copper, 15.4 times more Iron, 21.1 times more Magnesium, 17.1 times more Manganese, 10.8 times more Phosphorus, 8.2 times more Potassium, 25.6 times more Selenium, 1.5 times more Sodium and 26.2 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 8.3 times more Water than Raw White Beans.
Comparison of macro-nutrients per 5 ounces:
Raw White Beans have 18.5 times more Energy, 83 times more Omega 3, 4.7 times more Omega 6, 15 times more Carbohydrate, 21.7 times more Fiber and 24.6 times more Protein than Cooked Ripe Red Tomatoes.
Both Raw White Beans and Cooked Ripe Red Tomatoes have similar amounts of Sugars per 5 oz.
Both Raw White Beans as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 5 oz.