Lets compare vitamin content per 14 ounces of Tart, breakfast, low fat vs Cooked Ripe Red Tomatoes:
Tart, breakfast, low fat has 11.9 times more Vitamin A, 7.9 times more Vitamin B1, 25 times more Vitamin B2, 7.1 times more Vitamin B3, 4.8 times more Vitamin B6 and 7.7 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 6 times more Vitamin C and 7 times more Vitamin K than Tart, breakfast, low fat.
Both Tart, breakfast, low fat and Cooked Ripe Red Tomatoes have similar amounts of Vitamin E per 14 oz.
Both Tart, breakfast, low fat 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 Tart, breakfast, low fat vs Cooked Ripe Red Tomatoes:
Tart, breakfast, low fat has 4 times more Calcium, 5 times more Iron, 4.9 times more Magnesium, 3.3 times more Phosphorus, 25.8 times more Selenium, 32.8 times more Sodium and 2 times more Zinc than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 3.3 times more Potassium and 7.8 times more Water than Tart, breakfast, low fat.
Both Tart, breakfast, low fat and Cooked Ripe Red Tomatoes have similar amounts of Copper per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Tart, breakfast, low fat has 20.7 times more Energy, 54.5 times more Fat, 92.9 times more Saturated Fat, 11.5 times more Omega 3, 20.4 times more Omega 6, 19.2 times more Carbohydrate, 2 times more Sugars, 2.1 times more Fiber and 4.2 times more Protein than Cooked Ripe Red Tomatoes.
Both Tart, breakfast, low fat as well as Cooked Ripe Red Tomatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.