Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Sprouted Mung Beans:
Cooked Ripe Red Tomatoes have 24 times more Vitamin A, 1.7 times more Vitamin C and 5.6 times more Vitamin E than Raw Sprouted Mung Beans.
While Raw Sprouted Mung Beans contain 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.
Both Cooked Ripe Red Tomatoes and Raw Sprouted Mung Beans have similar amounts of Vitamin B6 per 100 g.
Both Cooked Ripe Red Tomatoes as well as Raw Sprouted Mung Beans have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Sprouted Mung Beans:
Cooked Ripe Red Tomatoes have 1.5 times more Potassium than Raw Sprouted Mung Beans.
While Raw Sprouted Mung Beans contain 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.
Both Cooked Ripe Red Tomatoes and Raw Sprouted Mung Beans have similar amounts of Calcium, Selenium and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Sprouted Mung Beans contain 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 Cooked Ripe Red Tomatoes as well as Raw Sprouted Mung Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.