Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Cooked Pasta:
Cooked Ripe Red Tomatoes have more Vitamin A, 1.8 times more Vitamin B1, 1.3 times more Vitamin B3, 1.6 times more Vitamin B6, 1.9 times more Vitamin B9, more Vitamin C, 9.3 times more Vitamin E and more Vitamin K than Cooked Pasta.
Both Cooked Ripe Red Tomatoes and Cooked Pasta have similar amounts of Vitamin B2 and Vitamin B5 per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Cooked Pasta have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Cooked Pasta:
Cooked Ripe Red Tomatoes have 1.6 times more Calcium, 1.4 times more Iron, 5 times more Potassium and 1.5 times more Water than Cooked Pasta.
While Cooked Pasta contains 1.3 times more Copper, 2 times more Magnesium, 3.1 times more Manganese, 2.1 times more Phosphorus, 52.8 times more Selenium and 3.6 times more Zinc than Cooked Ripe Red Tomatoes.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes have 4.4 times more Sugars and 43.7 times more Fructose than Cooked Pasta.
While Cooked Pasta contains 8.8 times more Energy, 12 times more Omega 3, 7 times more Omega 6, 7.7 times more Carbohydrate, 2.6 times more Fiber and 6.1 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Cooked Pasta have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.