Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Canned Small Ripe Olives:
Cooked Ripe Red Tomatoes have 1.4 times more Vitamin A, 12 times more Vitamin B1, more Vitamin B2, 14.4 times more Vitamin B3, 8.6 times more Vitamin B5, 8.8 times more Vitamin B6, more Vitamin B9, 25.3 times more Vitamin C and 2 times more Vitamin K than Canned Small Ripe Olives.
While Canned Small Ripe Olives contain 2.9 times more Vitamin E than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Canned Small Ripe Olives have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Canned Small Ripe Olives:
Cooked Ripe Red Tomatoes have 2.3 times more Magnesium, 5.3 times more Manganese, 9.3 times more Phosphorus and 27.3 times more Potassium than Canned Small Ripe Olives.
While Canned Small Ripe Olives contain 8 times more Calcium, 3.3 times more Copper, 9.2 times more Iron, 1.8 times more Selenium, 66.8 times more Sodium and 1.6 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Canned Small Ripe Olives have similar amounts of Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Ripe Red Tomatoes have more Sugars than Canned Small Ripe Olives.
While Canned Small Ripe Olives contain 6.4 times more Energy, 99.1 times more Fat, 151.9 times more Saturated Fat, 15 times more Omega 6, 1.5 times more Carbohydrate and 2.3 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Canned Small Ripe Olives have similar amounts of Protein per 100 g.
Both Cooked Ripe Red Tomatoes as well as Canned Small Ripe Olives have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 100 g.