Lets compare vitamin content per 14 ounces of Pickled Hawaiian Style Radishes vs Cooked Ripe Red Tomatoes:
Pickled Hawaiian Style Radishes have 1.4 times more Vitamin B2, 1.5 times more Vitamin B5 and 1.3 times more Vitamin B6 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Vitamin A, 1.8 times more Vitamin B1, 1.7 times more Vitamin B3, 1.4 times more Vitamin B9, more Vitamin C, more Vitamin E and 5.6 times more Vitamin K than Pickled Hawaiian Style Radishes.
Both Pickled Hawaiian Style Radishes 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 Pickled Hawaiian Style Radishes vs Cooked Ripe Red Tomatoes:
Pickled Hawaiian Style Radishes have 2.5 times more Calcium, 2.3 times more Copper, 1.5 times more Potassium, 1.4 times more Selenium, 71.7 times more Sodium and 1.6 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3 times more Iron and 1.8 times more Manganese than Pickled Hawaiian Style Radishes.
Both Pickled Hawaiian Style Radishes and Cooked Ripe Red Tomatoes have similar amounts of Magnesium, Phosphorus and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Pickled Hawaiian Style Radishes have 43 times more Omega 3, 1.3 times more Carbohydrate and 3.1 times more Fiber than Cooked Ripe Red Tomatoes.
Both Pickled Hawaiian Style Radishes and Cooked Ripe Red Tomatoes have similar amounts of Sugars and Protein per 14 oz.
Both Pickled Hawaiian Style Radishes as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.