Lets compare vitamin content per 14 ounces of Jams, preserves, marmalade, reduced sugar vs Cooked Ripe Red Tomatoes:
Jams, preserves, marmalade, reduced sugar have 1.4 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 3.6 times more Vitamin B1, 6.7 times more Vitamin B3, 1.4 times more Vitamin B5, 4 times more Vitamin B6, 1.5 times more Vitamin C, 2.7 times more Vitamin E and 1.8 times more Vitamin K than Jams, preserves, marmalade, reduced sugar.
Both Jams, preserves, marmalade, reduced sugar and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B2 per 14 oz.
Both Jams, preserves, marmalade, reduced sugar 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 Jams, preserves, marmalade, reduced sugar vs Cooked Ripe Red Tomatoes:
Jams, preserves, marmalade, reduced sugar have 2.7 times more Manganese than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Calcium, 2 times more Copper, more Iron, 2.3 times more Magnesium, 4 times more Phosphorus, 3.7 times more Potassium, 2.8 times more Zinc and 1.5 times more Water than Jams, preserves, marmalade, reduced sugar.
Both Jams, preserves, marmalade, reduced sugar as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Jams, preserves, marmalade, reduced sugar have 8.4 times more Energy, 10.5 times more Omega 3, 9.4 times more Carbohydrate, 11.8 times more Sugars and 2.1 times more Fiber than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Protein than Jams, preserves, marmalade, reduced sugar.
Both Jams, preserves, marmalade, reduced sugar as well as Cooked Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.