Lets compare vitamin content per 14 ounces of Cooked Ripe Red Tomatoes vs Vanilla Extract:
Cooked Ripe Red Tomatoes have more Vitamin A, 3.3 times more Vitamin B1, 1.3 times more Vitamin B3, 3.7 times more Vitamin B5, 3 times more Vitamin B6, more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Vanilla Extract.
While Vanilla Extract contains 4.3 times more Vitamin B2 than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Vanilla Extract have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Cooked Ripe Red Tomatoes vs Vanilla Extract:
Cooked Ripe Red Tomatoes have 5.7 times more Iron, 4.7 times more Phosphorus, 1.5 times more Potassium, 1.3 times more Zinc and 1.8 times more Water than Vanilla Extract.
While Vanilla Extract contains 1.3 times more Magnesium and 2.2 times more Manganese than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes and Vanilla Extract have similar amounts of Calcium and Copper per 14 oz.
Both Cooked Ripe Red Tomatoes as well as Vanilla Extract have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Cooked Ripe Red Tomatoes have more Fiber and 15.8 times more Protein than Vanilla Extract.
While Vanilla Extract contains 16 times more Energy, 3.2 times more Carbohydrate and 5.1 times more Sugars than Cooked Ripe Red Tomatoes.
Both Cooked Ripe Red Tomatoes as well as Vanilla Extract have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.