Lets compare vitamin content per 5 ounces of Canned Baked Beans vs Cooked Ripe Red Tomatoes:
Canned Baked Beans no Salt have 4.2 times more Vitamin B1, 2.7 times more Vitamin B2, 1.6 times more Vitamin B6 and 1.8 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 4.8 times more Vitamin A, 7.4 times more Vitamin C, 3.7 times more Vitamin E and 3.5 times more Vitamin K than Canned Baked Beans no Salt.
Both Canned Baked Beans no Salt and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B3 per 5 oz.
Both Canned Baked Beans no Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Canned Baked Beans vs Cooked Ripe Red Tomatoes:
Canned Baked Beans no Salt have 4.5 times more Calcium, 2.7 times more Copper, 3.6 times more Magnesium, 3.7 times more Phosphorus, 1.4 times more Potassium, 9 times more Selenium and 10 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.3 times more Iron and 1.3 times more Water than Canned Baked Beans no Salt.
Comparison of macro-nutrients per 5 ounces:
Canned Baked Beans no Salt have 5.8 times more Energy, 39 times more Omega 3, 5.1 times more Carbohydrate, 3.1 times more Sugars, 7.9 times more Fiber and 5.1 times more Protein than Cooked Ripe Red Tomatoes.
Both Canned Baked Beans no Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.