Lets compare vitamin content per 14 ounces of Green Sweet Peppers vs Cooked Ripe Red Tomatoes:
Raw Green Sweet Peppers have 1.6 times more Vitamin B1, 1.3 times more Vitamin B2, 2.8 times more Vitamin B6, 3.5 times more Vitamin C and 2.6 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.3 times more Vitamin A, 1.3 times more Vitamin B5, 1.3 times more Vitamin B9 and 1.5 times more Vitamin E than Raw Green Sweet Peppers.
Both Raw Green Sweet Peppers and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B3 per 14 oz.
Both Raw Green Sweet Peppers 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 Green Sweet Peppers vs Cooked Ripe Red Tomatoes:
Cooked Ripe Red Tomatoes contain 2 times more Iron and 1.4 times more Phosphorus than Raw Green Sweet Peppers.
Both Raw Green Sweet Peppers and Cooked Ripe Red Tomatoes have similar amounts of Calcium, Copper, Magnesium, Manganese, Potassium, Zinc and Water per 14 oz.
Both Raw Green Sweet Peppers as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Raw Green Sweet Peppers have 2.4 times more Fiber than Cooked Ripe Red Tomatoes.
Both Raw Green Sweet Peppers and Cooked Ripe Red Tomatoes have similar amounts of Carbohydrate, Sugars, Fructose and Protein per 14 oz.
Both Raw Green Sweet Peppers as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.