Lets compare vitamin content per 14 ounces of Canned Ginger Root, Pickled, With Artificial Sweetener vs Tomatoes:
Canned Ginger Root, Pickled, With Artificial Sweetener has 1.7 times more Vitamin B5 than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain more Vitamin A, 1.9 times more Vitamin B1, 1.3 times more Vitamin B2, 27 times more Vitamin B3, 2.2 times more Vitamin B6, 15 times more Vitamin B9, more Vitamin C, 3 times more Vitamin E and 3.6 times more Vitamin K than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Canned Ginger Root, Pickled, With Artificial Sweetener as well as Raw Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Canned Ginger Root, Pickled, With Artificial Sweetener vs Tomatoes:
Canned Ginger Root, Pickled, With Artificial Sweetener has 7.4 times more Calcium, 4.1 times more Manganese and 181.2 times more Sodium than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 3.3 times more Copper, 2.8 times more Magnesium, 12 times more Phosphorus, 6.6 times more Potassium and 4.3 times more Zinc than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Canned Ginger Root, Pickled, With Artificial Sweetener and Raw Ripe Red Tomatoes have similar amounts of Iron and Water per 14 oz.
Both Canned Ginger Root, Pickled, With Artificial Sweetener as well as Raw Ripe Red Tomatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Canned Ginger Root, Pickled, With Artificial Sweetener has 1.2 times more Carbohydrate and 2.2 times more Fiber than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain more Sugars, more Fructose and 2.7 times more Protein than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Canned Ginger Root, Pickled, With Artificial Sweetener as well as Raw Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.