Lets compare vitamin content per 7 ounces of Pink Beans vs Cooked Ripe Red Tomatoes:
Raw Pink Beans have 21.4 times more Vitamin B1, 8.7 times more Vitamin B2, 3.6 times more Vitamin B3, 7.7 times more Vitamin B5, 6.7 times more Vitamin B6, 35.6 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 Pink Beans.
Both Raw Pink Beans as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Pink Beans vs Cooked Ripe Red Tomatoes:
Raw Pink Beans have 11.8 times more Calcium, 10.8 times more Copper, 10 times more Iron, 20.2 times more Magnesium, 13.1 times more Manganese, 14.8 times more Phosphorus, 6.7 times more Potassium, 26 times more Selenium and 18.2 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 9.4 times more Water than Raw Pink Beans.
Comparison of macro-nutrients per 7 ounces:
Raw Pink Beans have 19.1 times more Energy, 10.3 times more Fat, 111 times more Omega 3, 6.3 times more Omega 6, 16 times more Carbohydrate, 18.1 times more Fiber and 22.1 times more Protein than Cooked Ripe Red Tomatoes.
Both Raw Pink Beans and Cooked Ripe Red Tomatoes have similar amounts of Sugars per 7 oz.
Both Raw Pink Beans as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.