Lets compare vitamin content per 5 ounces of Cooked Ripe Red Tomatoes vs Boiled Cranberry Beans:
Cooked Ripe Red Tomatoes have more Vitamin C than Boiled Cranberry Beans.
While Boiled Cranberry Beans contain 5.8 times more Vitamin B1, 3.1 times more Vitamin B2, 1.9 times more Vitamin B5 and 15.9 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Boiled Cranberry Beans have similar amounts of Vitamin B3 and Vitamin B6 per 5 oz.
Both Cooked Ripe Red Tomatoes as well as Boiled Cranberry Beans have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Ripe Red Tomatoes vs Boiled Cranberry Beans:
Cooked Ripe Red Tomatoes have 1.5 times more Water than Boiled Cranberry Beans.
While Boiled Cranberry Beans contain 4.5 times more Calcium, 3.1 times more Copper, 3.1 times more Iron, 5.6 times more Magnesium, 3.5 times more Manganese, 4.8 times more Phosphorus, 1.8 times more Potassium, 2.6 times more Selenium and 8.1 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 5 ounces:
Boiled Cranberry Beans contain 7.6 times more Energy, 45.5 times more Omega 3, 6.1 times more Carbohydrate, 12.3 times more Fiber and 9.8 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Boiled Cranberry Beans have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 5 oz.