Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Plums, dried (prunes), stewed, with added sugar:
Cooked Ripe Red Tomatoes have 1.7 times more Vitamin A, 1.6 times more Vitamin B1, 1.3 times more Vitamin B5, more Vitamin B9 and 8.4 times more Vitamin C than Plums, dried (prunes), stewed, with added sugar.
While Plums, dried (prunes), stewed, with added sugar contain 4.2 times more Vitamin B2, 1.3 times more Vitamin B3 and 2.6 times more Vitamin B6 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Plums, dried (prunes), stewed, with added sugar have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Plums, dried (prunes), stewed, with added sugar:
Cooked Ripe Red Tomatoes have 1.4 times more Water than Plums, dried (prunes), stewed, with added sugar.
While Plums, dried (prunes), stewed, with added sugar contain 1.9 times more Calcium, 2.4 times more Copper, 1.5 times more Iron, 2.1 times more Magnesium, 1.4 times more Potassium, 2 times more Selenium and 1.6 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Plums, dried (prunes), stewed, with added sugar have similar amounts of Manganese and Phosphorus per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Plums, dried (prunes), stewed, with added sugar contain 6.9 times more Energy, 8.2 times more Carbohydrate and 5.4 times more Fiber than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Plums, dried (prunes), stewed, with added sugar have similar amounts of Protein per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Plums, dried (prunes), stewed, with added sugar have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.