Lets compare vitamin content per 5 ounces of Mung Beans vs Cooked Ripe Red Tomatoes:
Raw Mung Beans have 17.3 times more Vitamin B1, 10.6 times more Vitamin B2, 4.2 times more Vitamin B3, 14.8 times more Vitamin B5, 4.8 times more Vitamin B6, 48.1 times more Vitamin B9 and 3.2 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 4 times more Vitamin A and 4.8 times more Vitamin C than Raw Mung Beans.
Both Raw Mung Beans and Cooked Ripe Red Tomatoes have similar amounts of Vitamin E per 5 oz.
Both Raw Mung Beans 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 Mung Beans vs Cooked Ripe Red Tomatoes:
Raw Mung Beans have 12 times more Calcium, 12.5 times more Copper, 9.9 times more Iron, 21 times more Magnesium, 9.9 times more Manganese, 13.1 times more Phosphorus, 5.7 times more Potassium, 16.4 times more Selenium, 1.4 times more Sodium and 19.1 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 10.4 times more Water than Raw Mung Beans.
Comparison of macro-nutrients per 5 ounces:
Raw Mung Beans have 19.3 times more Energy, 10.5 times more Fat, 23.2 times more Saturated Fat, 13.5 times more Omega 3, 8.5 times more Omega 6, 15.6 times more Carbohydrate, 2.7 times more Sugars, 23.3 times more Fiber and 25.1 times more Protein than Cooked Ripe Red Tomatoes.
Both Raw Mung Beans as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.