Lets compare vitamin content per 14 ounces of Boiled Pink Beans vs Cooked Ripe Red Tomatoes:
Boiled Pink Beans have 7.1 times more Vitamin B1, 2.9 times more Vitamin B2, 2.3 times more Vitamin B5, 2.2 times more Vitamin B6, 12.9 times more Vitamin B9, 1.8 times more Vitamin E and 1.3 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A and more Vitamin C than Boiled Pink Beans.
Both Boiled Pink Beans and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B3 per 14 oz.
Both Boiled Pink Beans as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Pink Beans vs Cooked Ripe Red Tomatoes:
Boiled Pink Beans have 4.7 times more Calcium, 3.6 times more Copper, 3.4 times more Iron, 7.2 times more Magnesium, 5.2 times more Manganese, 5.9 times more Phosphorus, 2.3 times more Potassium, 2.8 times more Selenium and 6.9 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.5 times more Water than Boiled Pink Beans.
Comparison of macro-nutrients per 14 ounces:
Boiled Pink Beans have 8.3 times more Energy, 48 times more Omega 3, 7 times more Carbohydrate, 7.6 times more Fiber and 9.5 times more Protein than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 6.9 times more Sugars than Boiled Pink Beans.
Both Boiled Pink Beans as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.