Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Canned Jumbo Olives:
Cooked Ripe Red Tomatoes have 1.4 times more Vitamin A, 12 times more Vitamin B1, more Vitamin B2, 24.2 times more Vitamin B3, 8.6 times more Vitamin B5, 6.6 times more Vitamin B6, more Vitamin B9, 15.2 times more Vitamin C and 2 times more Vitamin K than Canned Ripe Jumbo Olives.
While Canned Ripe Jumbo Olives contain 2.9 times more Vitamin E than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Canned Ripe Jumbo Olives have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Canned Jumbo Olives:
Cooked Ripe Red Tomatoes have 2.3 times more Magnesium, 5.3 times more Manganese, 9.3 times more Phosphorus and 24.2 times more Potassium than Canned Ripe Jumbo Olives.
While Canned Ripe Jumbo Olives contain 8.5 times more Calcium, 3 times more Copper, 4.9 times more Iron, 1.8 times more Selenium, 66.8 times more Sodium and 1.6 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Canned Ripe Jumbo Olives have similar amounts of Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes have more Sugars than Canned Ripe Jumbo Olives.
While Canned Ripe Jumbo Olives contain 4.5 times more Energy, 62.5 times more Fat, 60.6 times more Saturated Fat, 20.5 times more Omega 3, 13 times more Omega 6, 1.4 times more Carbohydrate and 3.6 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Canned Ripe Jumbo Olives have similar amounts of Protein per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Canned Ripe Jumbo Olives have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.