Lets compare vitamin content per 14 ounces of Microwave Cooked Apples no skin vs Cooked Ripe Red Tomatoes:
Cooked Ripe Red Tomatoes contain 12 times more Vitamin A, 2.1 times more Vitamin B1, 2 times more Vitamin B2, 8.7 times more Vitamin B3, 2.8 times more Vitamin B5, 1.7 times more Vitamin B6, 13 times more Vitamin B9, 76 times more Vitamin C, 11.2 times more Vitamin E and 4 times more Vitamin K than Microwave cooked raw apples without skin.
Both Microwave cooked raw apples without skin as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Microwave Cooked Apples no skin vs Cooked Ripe Red Tomatoes:
Microwave cooked raw apples without skin have 1.4 times more Manganese than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.2 times more Calcium, 1.6 times more Copper, 4 times more Iron, 3 times more Magnesium, 3.5 times more Phosphorus, 2.3 times more Potassium and 3.5 times more Zinc than Microwave cooked raw apples without skin.
Both Microwave cooked raw apples without skin and Cooked Ripe Red Tomatoes have similar amounts of Water per 14 oz.
Both Microwave cooked raw apples without skin as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Microwave cooked raw apples without skin have 3.1 times more Energy, 10.5 times more Omega 3, 3.6 times more Carbohydrate, 4.7 times more Sugars and 4 times more Fiber than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.4 times more Protein than Microwave cooked raw apples without skin.
Both Microwave cooked raw apples without skin as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.