Lets compare vitamin content per 5 ounces of Winged Bean Leaves vs Cooked Ripe Red Tomatoes:
Raw Winged Bean Leaves have 16.9 times more Vitamin A, 23.1 times more Vitamin B1, 27.4 times more Vitamin B2, 6.5 times more Vitamin B3, 2.9 times more Vitamin B6, 1.2 times more Vitamin B9 and 2 times more Vitamin C than Cooked Ripe Red Tomatoes.
Both Raw Winged Bean Leaves and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B5 per 5 oz.
Both Raw Winged Bean Leaves 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 Winged Bean Leaves vs Cooked Ripe Red Tomatoes:
Raw Winged Bean Leaves have 20.4 times more Calcium, 6.1 times more Copper, 5.9 times more Iron, 13 times more Manganese, 2.3 times more Phosphorus, 1.8 times more Selenium and 9.1 times more Zinc than Cooked Ripe Red Tomatoes.
Both Raw Winged Bean Leaves and Cooked Ripe Red Tomatoes have similar amounts of Magnesium, Potassium and Water per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Winged Bean Leaves have 4.1 times more Energy, 10 times more Fat, 13 times more Omega 3, 4.5 times more Omega 6, 3.5 times more Carbohydrate and 6.2 times more Protein than Cooked Ripe Red Tomatoes.
Both Raw Winged Bean Leaves as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.