Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Spanish Tomato Sauce:
Cooked Ripe Red Tomatoes have 2.7 times more Vitamin C than Canned Spanish Tomato Sauce.
While Canned Spanish Tomato Sauce contains 2 times more Vitamin A, 2.1 times more Vitamin B1, 2.8 times more Vitamin B2, 2.4 times more Vitamin B3, 2.2 times more Vitamin B5 and 2.2 times more Vitamin B6 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Canned Spanish Tomato Sauce have similar amounts of Vitamin B9 per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Canned Spanish Tomato Sauce have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Spanish Tomato Sauce:
Canned Spanish Tomato Sauce contains 1.5 times more Calcium, 2.1 times more Copper, 5.1 times more Iron, 2.1 times more Magnesium, 2.1 times more Manganese, 1.7 times more Phosphorus, 1.7 times more Potassium, 42.9 times more Sodium and 2.4 times more Zinc than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Canned Spanish Tomato Sauce have similar amounts of Selenium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Canned Spanish Tomato Sauce contains 1.8 times more Energy, 1.8 times more Carbohydrate, 2 times more Fiber and 1.5 times more Protein than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Canned Spanish Tomato Sauce have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.