Lets compare vitamin content per 7 ounces of Sprouted Mung Beans vs Cooked Ripe Red Tomatoes:
Raw Sprouted Mung Beans have 2.3 times more Vitamin B1, 5.6 times more Vitamin B2, 1.4 times more Vitamin B3, 2.9 times more Vitamin B5, 4.7 times more Vitamin B9 and 11.8 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 24 times more Vitamin A, 1.7 times more Vitamin C and 5.6 times more Vitamin E than Raw Sprouted Mung Beans.
Both Raw Sprouted Mung Beans and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B6 per 7 oz.
Both Raw Sprouted Mung 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 Sprouted Mung Beans vs Cooked Ripe Red Tomatoes:
Raw Sprouted Mung Beans have 2.2 times more Copper, 1.3 times more Iron, 2.3 times more Magnesium, 1.8 times more Manganese, 1.9 times more Phosphorus and 2.9 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.5 times more Potassium than Raw Sprouted Mung Beans.
Both Raw Sprouted Mung Beans and Cooked Ripe Red Tomatoes have similar amounts of Calcium, Selenium and Water per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Raw Sprouted Mung Beans have 1.7 times more Energy, 8 times more Omega 3, 1.5 times more Carbohydrate, 1.7 times more Sugars, 2.6 times more Fiber and 3.2 times more Protein than Cooked Ripe Red Tomatoes.
Both Raw Sprouted Mung Beans as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 7 oz.