Lets compare vitamin content per 100 grams of Boiled Mung Beans vs Cooked Ripe Red Tomatoes:
Boiled Mung Beans have 4.6 times more Vitamin B1, 2.8 times more Vitamin B2, 3.2 times more Vitamin B5 and 12.2 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 24 times more Vitamin A, 22.8 times more Vitamin C and 3.7 times more Vitamin E than Boiled Mung Beans.
Both Boiled Mung Beans and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B3, Vitamin B6 and Vitamin K per 100 g.
Both Boiled Mung Beans as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Mung Beans vs Cooked Ripe Red Tomatoes:
Boiled Mung Beans have 2.5 times more Calcium, 2.1 times more Copper, 2.1 times more Iron, 5.3 times more Magnesium, 2.8 times more Manganese, 3.5 times more Phosphorus, 1.2 times more Potassium, 5 times more Selenium and 6 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.3 times more Water than Boiled Mung Beans.
Comparison of macro-nutrients per 100 grams:
Boiled Mung Beans have 5.8 times more Energy, 4.8 times more Carbohydrate, 10.9 times more Fiber and 7.4 times more Protein than Cooked Ripe Red Tomatoes.
Both Boiled Mung Beans and Cooked Ripe Red Tomatoes have similar amounts of Sugars per 100 g.
Both Boiled Mung Beans as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.