Lets compare vitamin content per 1 pound of Hungarian Peppers vs Cooked Ripe Red Tomatoes:
Raw Hungarian Peppers have 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 Raw Hungarian Peppers and Cooked Ripe Red Tomatoes have similar amounts of Vitamin E per 1 lb.
Both Raw Hungarian Peppers 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 Hungarian Peppers vs Cooked Ripe Red Tomatoes:
Raw Hungarian Peppers have 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.
While Cooked Ripe Red Tomatoes contain 1.5 times more Iron than Raw Hungarian Peppers.
Both Raw Hungarian Peppers and Cooked Ripe Red Tomatoes have similar amounts of Calcium, Phosphorus, Potassium and Water per 1 lb.
Both Raw Hungarian Peppers as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 1 lb.
Comparison of macro-nutrients per 1 pound:
Raw Hungarian Peppers have 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 Raw Hungarian Peppers and Cooked Ripe Red Tomatoes have similar amounts of Protein per 1 lb.
Both Raw Hungarian Peppers as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Cholesterol, Glucose and Sucrose in 1 lb.