Lets compare vitamin content per 14 ounces of Salt vs Cooked Ripe Red Tomatoes:
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, more Vitamin C, more Vitamin E and more Vitamin K than Table Salt.
Both Table Salt 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 Salt vs Cooked Ripe Red Tomatoes:
Table Salt has 2.2 times more Calcium and 3523.5 times more Sodium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.5 times more Copper, 2.1 times more Iron, 9 times more Magnesium, more Phosphorus, 27.3 times more Potassium, 1.4 times more Zinc and 471.7 times more Water than Table Salt.
Both Table Salt and Cooked Ripe Red Tomatoes have similar amounts of Manganese per 14 oz.
Both Table Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes contain more Carbohydrate, more Sugars, more Fiber and more Protein than Table Salt.
Both Table Salt as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.