Lets compare vitamin content per 14 ounces of Canned Hot Pickled Peppers vs Cooked Ripe Red Tomatoes:
Canned Hot Pickled Peppers have 1.8 times more Vitamin A, 1.6 times more Vitamin B5, 1.3 times more Vitamin B6, 1.6 times more Vitamin E and 7.8 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.6 times more Vitamin B3 and 1.9 times more Vitamin C than Canned Hot Pickled Peppers.
Both Canned Hot Pickled Peppers and Cooked Ripe Red Tomatoes have similar amounts of Vitamin B1, Vitamin B2 and Vitamin B9 per 14 oz.
Both Canned Hot Pickled Peppers 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 Canned Hot Pickled Peppers vs Cooked Ripe Red Tomatoes:
Canned Hot Pickled Peppers have 5.5 times more Calcium and 130 times more Sodium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.7 times more Copper, 2.1 times more Iron, 1.5 times more Magnesium, 2 times more Manganese, 2.2 times more Phosphorus, 1.9 times more Potassium and 1.6 times more Zinc than Canned Hot Pickled Peppers.
Both Canned Hot Pickled Peppers and Cooked Ripe Red Tomatoes have similar amounts of Water per 14 oz.
Both Canned Hot Pickled Peppers as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Canned Hot Pickled Peppers have 15 times more Omega 3 and 3.7 times more Fiber than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.6 times more Sugars and 1.4 times more Fructose than Canned Hot Pickled Peppers.
Both Canned Hot Pickled Peppers and Cooked Ripe Red Tomatoes have similar amounts of Carbohydrate and Protein per 14 oz.
Both Canned Hot Pickled Peppers as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.