Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Boiled Small White Beans:
Cooked Ripe Red Tomatoes have more Vitamin A, 2 times more Vitamin B3 and more Vitamin C than Boiled Small White Beans.
While Boiled Small White Beans contain 6.6 times more Vitamin B1, 2.7 times more Vitamin B2, 1.9 times more Vitamin B5, 1.6 times more Vitamin B6 and 10.5 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Boiled Small White 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 Small White Beans:
Cooked Ripe Red Tomatoes have 1.5 times more Water than Boiled Small White Beans.
While Boiled Small White Beans contain 6.6 times more Calcium, 2 times more Copper, 4.2 times more Iron, 7.6 times more Magnesium, 4.9 times more Manganese, 6 times more Phosphorus, 2.1 times more Potassium, 2.6 times more Selenium and 7.8 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 5 ounces:
Boiled Small White Beans contain 7.9 times more Energy, 63 times more Omega 3, 6.4 times more Carbohydrate, 14.9 times more Fiber and 9.4 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Boiled Small White Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.