Lets compare vitamin content per 14 ounces of Prune puree vs Cooked Ripe Red Tomatoes:
Prune puree has 4.2 times more Vitamin A, 4.7 times more Vitamin B3 and 3.3 times more Vitamin B5 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 5.3 times more Vitamin C than Prune puree.
Both Prune puree and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B1 per 14 oz.
Comparing minerals per 14 ounces for Prune puree vs Cooked Ripe Red Tomatoes:
Prune puree has 2.8 times more Calcium, 4.1 times more Iron, 2.6 times more Phosphorus, 3.9 times more Potassium and 2.1 times more Sodium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.1 times more Water than Prune puree.
Comparison of macro-nutrients per 14 ounces:
Prune puree has 14.3 times more Energy, 16.2 times more Carbohydrate, 15.7 times more Sugars, 10.6 times more Fructose, 4.7 times more Fiber and 2.2 times more Protein than Cooked Ripe Red Tomatoes.
Both Prune puree as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.