Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Microwaved Yellow Corn, Whole Kernel, Frozen:
Cooked Ripe Red Tomatoes have 2 times more Vitamin A, 5.6 times more Vitamin E and 7 times more Vitamin K than Microwaved Yellow Corn, Whole Kernel, Frozen.
While Microwaved Yellow Corn, Whole Kernel, Frozen contains 2.3 times more Vitamin B1, 2.3 times more Vitamin B2, 3.9 times more Vitamin B3, 4.9 times more Vitamin B5, 1.5 times more Vitamin B6 and 2.9 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Microwaved Yellow Corn, Whole Kernel, Frozen have insufficient amounts of Vitamin B12 in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Microwaved Yellow Corn, Whole Kernel, Frozen:
Cooked Ripe Red Tomatoes have 2.2 times more Calcium, 1.4 times more Copper, 1.7 times more Iron and 1.4 times more Water than Microwaved Yellow Corn, Whole Kernel, Frozen.
While Microwaved Yellow Corn, Whole Kernel, Frozen contains 2.8 times more Magnesium, 3.4 times more Phosphorus, 1.3 times more Potassium and 3.8 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Microwaved Yellow Corn, Whole Kernel, Frozen have similar amounts of Manganese per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes have 5 times more Fructose than Microwaved Yellow Corn, Whole Kernel, Frozen.
While Microwaved Yellow Corn, Whole Kernel, Frozen contains 6.3 times more Energy, 12.9 times more Fat, 10.7 times more Omega 6, 6.5 times more Carbohydrate, 1.3 times more Sugars, 3.7 times more Fiber and 3.8 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Microwaved Yellow Corn, Whole Kernel, Frozen have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 14 oz.