Lets compare vitamin content per 1 pound of Stir-Fried Mung Beans Sprouts vs Cooked Ripe Red Tomatoes:
Stir-Fried Sprouted Mung Beans have 3.9 times more Vitamin B1, 8.2 times more Vitamin B2, 2.3 times more Vitamin B3, 4.3 times more Vitamin B5, 1.6 times more Vitamin B6 and 5.4 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 12 times more Vitamin A and 1.4 times more Vitamin C than Stir-Fried Sprouted Mung Beans.
Both Stir-Fried Sprouted Mung Beans as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 1 lb.
Comparing minerals per 1 pound for Stir-Fried Mung Beans Sprouts vs Cooked Ripe Red Tomatoes:
Stir-Fried Sprouted Mung Beans have 3.4 times more Copper, 2.8 times more Iron, 3.7 times more Magnesium, 2.8 times more Manganese, 2.8 times more Phosphorus and 6.4 times more Zinc than Cooked Ripe Red Tomatoes.
Both Stir-Fried Sprouted Mung Beans and Cooked Ripe Red Tomatoes have similar amounts of Calcium, Potassium, Selenium and Water per 1 lb.
Comparison of macro-nutrients per 1 pound:
Stir-Fried Sprouted Mung Beans have 2.8 times more Energy, 2.6 times more Carbohydrate, 2.7 times more Fiber and 4.5 times more Protein than Cooked Ripe Red Tomatoes.
Both Stir-Fried Sprouted Mung Beans as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 1 lb.