Lets compare vitamin content per 14 ounces of Olive, Peanut And Corn Oil vs Cooked Ripe Red Tomatoes:
Olive, Peanut And Corn Oil has 26.4 times more Vitamin E and 7.5 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Olive, Peanut And Corn Oil.
Both Olive, Peanut And Corn Oil 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 Olive, Peanut And Corn Oil vs Cooked Ripe Red Tomatoes:
Cooked Ripe Red Tomatoes contain more Calcium, more Copper, 5.2 times more Iron, more Magnesium, more Manganese, more Phosphorus, more Potassium, 7 times more Zinc and more Water than Olive, Peanut And Corn Oil.
Both Olive, Peanut And Corn Oil as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Olive, Peanut And Corn Oil has 49.1 times more Energy, 909.1 times more Fat, 957.8 times more Saturated Fat, 216.5 times more Omega 3 and 777 times more Omega 6 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Carbohydrate, more Sugars, more Fiber and more Protein than Olive, Peanut And Corn Oil.
Both Olive, Peanut And Corn Oil as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.