Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Hungarian Peppers:
Raw Hungarian Peppers contain 1.7 times more Vitamin A, 2.2 times more Vitamin B1, 2.5 times more Vitamin B2, 2.1 times more Vitamin B3, 1.6 times more Vitamin B5, 6.5 times more Vitamin B6, 4.1 times more Vitamin B9, 4.1 times more Vitamin C and 3.5 times more Vitamin K than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Hungarian Peppers have similar amounts of Vitamin E per 100 g.
Both Cooked Ripe Red Tomatoes as well as Raw Hungarian Peppers have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Hungarian Peppers:
Cooked Ripe Red Tomatoes have 1.5 times more Iron than Raw Hungarian Peppers.
While Raw Hungarian Peppers contain 1.5 times more Copper, 1.8 times more Magnesium, 1.9 times more Manganese and 2.1 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Hungarian Peppers have similar amounts of Calcium, Phosphorus, Potassium and Water per 100 g.
Both Cooked Ripe Red Tomatoes as well as Raw Hungarian Peppers have insufficient amounts of Selenium in 100 g.
Comparison of macro-nutrients per 100 grams:
Raw Hungarian Peppers contain 1.6 times more Energy, 5.5 times more Omega 6, 1.7 times more Carbohydrate, 1.4 times more Sugars and 1.4 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Raw Hungarian Peppers have similar amounts of Protein per 100 g.
Both Cooked Ripe Red Tomatoes as well as Raw Hungarian Peppers have insufficient amounts of Fat, Omega 3, Cholesterol, Glucose and Sucrose in 100 g.