Lets compare vitamin content per 14 ounces of Cooked Frozen Carrots with Salt vs Cooked Ripe Red Tomatoes:
Boiled Frozen Carrots, drained with Salt have 35.3 times more Vitamin A, 1.7 times more Vitamin B2, 1.3 times more Vitamin B5, 1.8 times more Vitamin E and 4.9 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.3 times more Vitamin B3 and 9.9 times more Vitamin C than Boiled Frozen Carrots, drained with Salt.
Both Boiled Frozen Carrots, drained with Salt and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B1, Vitamin B6 and Vitamin B9 per 14 oz.
Both Boiled Frozen Carrots, drained with Salt 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 Cooked Frozen Carrots with Salt vs Cooked Ripe Red Tomatoes:
Boiled Frozen Carrots, drained with Salt have 3.2 times more Calcium, 1.2 times more Magnesium, 1.6 times more Manganese, 26.8 times more Sodium and 2.5 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.3 times more Iron than Boiled Frozen Carrots, drained with Salt.
Both Boiled Frozen Carrots, drained with Salt and Cooked Ripe Red Tomatoes have similar amounts of Copper, Phosphorus, Potassium, Selenium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Boiled Frozen Carrots, drained with Salt have 2.1 times more Energy, 7.6 times more Omega 6, 1.9 times more Carbohydrate, 1.6 times more Sugars and 4.7 times more Fiber than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 4.7 times more Fructose and 1.6 times more Protein than Boiled Frozen Carrots, drained with Salt.
Both Boiled Frozen Carrots, drained with Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 3, Cholesterol, Glucose and Sucrose in 14 oz.