Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Stir-Fried Lentils Sprouts with Salt:
Cooked Ripe Red Tomatoes have 12 times more Vitamin A and 1.8 times more Vitamin C than Stir-Fried Sprouted Lentils with Salt.
While Stir-Fried Sprouted Lentils with Salt contain 6.1 times more Vitamin B1, 4.1 times more Vitamin B2, 2.3 times more Vitamin B3, 4.4 times more Vitamin B5, 2.1 times more Vitamin B6 and 5.2 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Stir-Fried Sprouted Lentils with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Stir-Fried Lentils Sprouts with Salt:
Cooked Ripe Red Tomatoes have 1.4 times more Water than Stir-Fried Sprouted Lentils with Salt.
While Stir-Fried Sprouted Lentils with Salt contain 1.3 times more Calcium, 4.5 times more Copper, 4.6 times more Iron, 3.9 times more Magnesium, 4.8 times more Manganese, 5.5 times more Phosphorus, 1.3 times more Potassium, 22.4 times more Sodium and 11.4 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Stir-Fried Sprouted Lentils with Salt have similar amounts of Selenium per 100 g.
Comparison of macro-nutrients per 100 grams:
Stir-Fried Sprouted Lentils with Salt contain 5.6 times more Energy, 17.5 times more Omega 3, 5.3 times more Carbohydrate and 9.3 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Stir-Fried Sprouted Lentils with Salt have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.