Lets compare vitamin content per 100 grams of Boiled Yardlong Beans with Salt vs Cooked Ripe Red Tomatoes:
Boiled Yardlong Beans with Salt have 5.9 times more Vitamin B1, 2.9 times more Vitamin B2, 3.1 times more Vitamin B5, 1.2 times more Vitamin B6 and 11.2 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 24 times more Vitamin A and 57 times more Vitamin C than Boiled Yardlong Beans with Salt.
Both Boiled Yardlong Beans with Salt and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B3 per 100 g.
Both Boiled Yardlong Beans with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Boiled Yardlong Beans with Salt vs Cooked Ripe Red Tomatoes:
Boiled Yardlong Beans with Salt have 3.8 times more Calcium, 3 times more Copper, 3.9 times more Iron, 10.9 times more Magnesium, 4.6 times more Manganese, 6.5 times more Phosphorus, 1.4 times more Potassium, 5.6 times more Selenium, 21.9 times more Sodium and 7.7 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.4 times more Water than Boiled Yardlong Beans with Salt.
Comparison of macro-nutrients per 100 grams:
Boiled Yardlong Beans with Salt have 6.6 times more Energy, 44 times more Omega 3, 5.3 times more Carbohydrate, 5.4 times more Fiber and 8.7 times more Protein than Cooked Ripe Red Tomatoes.
Both Boiled Yardlong Beans with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.