Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Boiled Pink Beans:
Cooked Ripe Red Tomatoes have more Vitamin A and more Vitamin C than Boiled Pink Beans.
While Boiled Pink Beans contain 7.1 times more Vitamin B1, 2.9 times more Vitamin B2, 2.3 times more Vitamin B5, 2.2 times more Vitamin B6, 12.9 times more Vitamin B9, 1.8 times more Vitamin E and 1.3 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boiled Pink Beans have similar amounts of Vitamin B3 per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Boiled Pink Beans have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Boiled Pink Beans:
Cooked Ripe Red Tomatoes have 1.5 times more Water than Boiled Pink Beans.
While Boiled Pink Beans contain 4.7 times more Calcium, 3.6 times more Copper, 3.4 times more Iron, 7.2 times more Magnesium, 5.2 times more Manganese, 5.9 times more Phosphorus, 2.3 times more Potassium, 2.8 times more Selenium and 6.9 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 5 ounces:
Cooked Ripe Red Tomatoes have 6.9 times more Sugars than Boiled Pink Beans.
While Boiled Pink Beans contain 8.3 times more Energy, 48 times more Omega 3, 7 times more Carbohydrate, 7.6 times more Fiber and 9.5 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Boiled Pink Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.