Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Boiled Skinless Apples:
Cooked Ripe Red Tomatoes have 12 times more Vitamin A, 2.3 times more Vitamin B1, 1.8 times more Vitamin B2, 5.6 times more Vitamin B3, 2.8 times more Vitamin B5, 1.8 times more Vitamin B6, 13 times more Vitamin B9, 114 times more Vitamin C, 11.2 times more Vitamin E and 4.7 times more Vitamin K than Boiled Raw Apples Without Skin.
Both Cooked Ripe Red Tomatoes as well as Boiled Raw Apples Without Skin have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Boiled Skinless Apples:
Cooked Ripe Red Tomatoes have 2.2 times more Calcium, 2.1 times more Copper, 3.6 times more Iron, 3 times more Magnesium, 3.5 times more Phosphorus, 2.5 times more Potassium and 3.5 times more Zinc than Boiled Raw Apples Without Skin.
Both Cooked Ripe Red Tomatoes and Boiled Raw Apples Without Skin have similar amounts of Manganese and Water per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Boiled Raw Apples Without Skin have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes have 3.7 times more Protein than Boiled Raw Apples Without Skin.
While Boiled Raw Apples Without Skin contain 2.9 times more Energy, 9 times more Omega 3, 3.4 times more Carbohydrate, 4.4 times more Sugars and 3.4 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Boiled Raw Apples Without Skin have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.