Lets compare vitamin content per 14 ounces of Frozen Blackberries vs Cooked Ripe Red Tomatoes:
Frozen Blackberries have 2.1 times more Vitamin B2, 2.3 times more Vitamin B3, 2.6 times more Vitamin B9, 2.1 times more Vitamin E and 7.1 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 4 times more Vitamin A, 1.3 times more Vitamin B6 and 7.4 times more Vitamin C than Frozen Blackberries.
Both Frozen Blackberries and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B1 and Vitamin B5 per 14 oz.
Both Frozen Blackberries 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 Frozen Blackberries vs Cooked Ripe Red Tomatoes:
Frozen Blackberries have 2.6 times more Calcium, 1.6 times more Copper, 2.4 times more Magnesium, 11.6 times more Manganese and 1.8 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.6 times more Potassium than Frozen Blackberries.
Both Frozen Blackberries and Cooked Ripe Red Tomatoes have similar amounts of Iron, Phosphorus and Water per 14 oz.
Both Frozen Blackberries as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Frozen Blackberries have 3.6 times more Energy, 41 times more Omega 3, 3.9 times more Carbohydrate, 4.3 times more Sugars, 7.1 times more Fiber and 1.2 times more Protein than Cooked Ripe Red Tomatoes.
Both Frozen Blackberries as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.