Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Canned Sprouted Mung Beans:
Cooked Ripe Red Tomatoes have more Vitamin A, 2.4 times more Vitamin B3, 2.5 times more Vitamin B6, 1.3 times more Vitamin B9, 76 times more Vitamin C and 14 times more Vitamin E than Canned Sprouted Mung Beans, Solids.
While Canned Sprouted Mung Beans, Solids contain 3.2 times more Vitamin B2 and 4.8 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Canned Sprouted Mung Beans, Solids have similar amounts of Vitamin B1 and Vitamin B5 per 100 g.
Both Cooked Ripe Red Tomatoes as well as Canned Sprouted Mung Beans, Solids have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Canned Sprouted Mung Beans:
Cooked Ripe Red Tomatoes have 1.6 times more Iron, 1.4 times more Manganese and 8.1 times more Potassium than Canned Sprouted Mung Beans, Solids.
While Canned Sprouted Mung Beans, Solids contain 1.3 times more Calcium, 2.1 times more Copper, 3.8 times more Sodium and 2 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Canned Sprouted Mung Beans, Solids have similar amounts of Magnesium, Phosphorus, Selenium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have 1.9 times more Carbohydrate and 3.6 times more Sugars than Canned Sprouted Mung Beans, Solids.
While Canned Sprouted Mung Beans, Solids contain 1.5 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Canned Sprouted Mung Beans, Solids have similar amounts of Fiber per 100 g.
Both Cooked Ripe Red Tomatoes as well as Canned Sprouted Mung Beans, Solids have insufficient amounts of Energy, Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.