Lets compare vitamin content per 14 ounces of Sauteed Green Sweet Peppers vs Cooked Ripe Red Tomatoes:
Sauteed Green Sweet Peppers have 2.2 times more Vitamin B2, 2.5 times more Vitamin B6, 7.8 times more Vitamin C, 2.5 times more Vitamin E and 7.6 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.7 times more Vitamin A and 6.5 times more Vitamin B9 than Sauteed Green Sweet Peppers.
Both Sauteed Green Sweet Peppers and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B1, Vitamin B3 and Vitamin B5 per 14 oz.
Both Sauteed 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 Sauteed Green Sweet Peppers vs Cooked Ripe Red Tomatoes:
Sauteed Green Sweet Peppers have 1.5 times more Sodium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.4 times more Calcium, 4.4 times more Copper, 2.3 times more Iron, 1.7 times more Manganese, 1.9 times more Phosphorus, 1.6 times more Potassium and 2.3 times more Zinc than Sauteed Green Sweet Peppers.
Both Sauteed Green Sweet Peppers and Cooked Ripe Red Tomatoes have similar amounts of Magnesium, Selenium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Sauteed Green Sweet Peppers have 6.4 times more Energy, 107.7 times more Fat, 106 times more Saturated Fat, 385 times more Omega 3, 122.1 times more Omega 6 and 2.6 times more Fiber than Cooked Ripe Red Tomatoes.
Both Sauteed Green Sweet Peppers and Cooked Ripe Red Tomatoes have similar amounts of Carbohydrate, Sugars, Fructose and Protein per 14 oz.
Both Sauteed Green Sweet Peppers as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.